Bollo Maimon 

Bollo Maimon from Arte de Cocina, Pasteleria, Vizchocheria y Conserveria, by Francisco Martinez Montino, 1611

Has de cocer treinta y seis huevos duros, y sacales las yemas, y deshazlas con un cucharón buy bien, de manera que parezca hormigos, y tendrás libra y media de almendras muy bien majadas, de manera que no se enaceiten; y mezclarlas con las yemas de los huevos, y le echaras canela molida hasta que vengan a quedar pardos. Luego tendrás dos libras de azucar en punto, y harás masa como para bollo de vacía; y echarás tres horjas debaxo como al otro, y tendrás dos libras de manteca de vacas fresca, cocida y espumada. Luego harás un lecho de aquellas yemas, y las rociarás con un poco de manteca, y otro poco de almivar, de manera que lleve más azúcar que manteca. Luego echarás otra hoja de masa encima muy delgada, y otro lecho de yemas de huevos, y almendras, y rocialas con manteca, y azucar, y de esta manera irás haciendo lechos, hasta que se acaben los huevos, y las almendras, y cierra tu bollo con otra hoja muy delgada, y corta los bordes, y hazlos ondeados, y rociálo con manteca y cuécelo en un horno; y quando te pareciese que está bien cocido, si tuvieses almivar de sobra, échasele por encima de todos los bordes, y si no tuvieses, no le hará falta porque lo tendrá dentro

You have to cook thirty-six hard-boiled eggs, and take out the yolks, and break them with a very good ladle, so that they look like ants, and you will have a pound and a half of very well-mashed almonds, so that they do not become oily; and mix them with the egg yolks, and add ground cinnamon until they turn brown. Then you will have two pounds of sugar on point, and you will make a dough like an empty bun; and you will put three leaves below like the other, and you will have two pounds of fresh, cooked and foamed butter from cows. Then you will make a bed of those yolks, and you will sprinkle them with a little butter, and another little syrup, so that it contains more sugar than butter. Then you will put another very thin sheet of dough on top, and another bed of egg yolks and almonds, and sprinkle them with butter and sugar, and in this way you will go on making beds, until the eggs and almonds run out, and close your bun with another very thin sheet, and cut the edges, and make them wavy, and spray it with butter and bake it in an oven; And when you think it's well cooked, if you have plenty of syrup, pour it over all the edges, and if you don't have it, you won't need it because you'll have it inside

9 hard boiled egg yolks, pushed through strainer.

4.5 oz chopped almonds (Renaissance pound was 12 oz)

Ground cinnamon until they turn brown.

Sugar syrup

Very thin pastry dough

Melted butter

Layer three leaves of dough on the bottom.

Cover with egg almond mixture

Drizzle with melted butter and sugar syrup

Another layer of dough

More egg/almond, butter and sugar syrup

Repeat

Top with dough

Brush with butter and syrup and bake