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gluten free sandwich cookie cake

Birthday Cake

gluten free sandwich cookie cakeI don’t eat cake often. Beyond the fact that there are few prepared gluten free cakes you can buy at grocery stores or restaurants, I have a love-hate relationship with cake frostings. I’ve had tons of cakes in the past where they’re topped with a grainy, overly sweet frosting. I’ve made many butter cream frostings before, but more often than not I find butter creams to be too sweet. That’s why I wanted to try a new frosting recipe when making this sandwich cookie cake. In searching for a good frosting recipe, I came across a recipe from The Tasty Kitchen and was definitely interested by it.

I had never heard of a frosting that had flour in it, so I did some more researching and learned that it is a recipe for ermine frosting. Ermine frosting is also known as boiled milk frosting, and the key to the icing is the roux base. A roux is a cooked paste of flour and fat (in this case milkfat). The benefit of this type of frosting is that it has a great texture while containing less sugar than a traditional butter cream. I was also excited to try making this flour based frosting gluten free, so it was a great set of challenges that resulted in a delicious frosting with great texture.

As for the cake, one of my favorite birthday cakes growing up was the chocolate sandwich cookie cake. I wanted to make a birthday cake using Glutino gluten free chocolate sandwich cookies because they have a great texture and taste. I really love how the cake turned out, and the frosting on top was easy to spread and has such a smooth and creamy texture. To add to texture to the top, crush a few cookies and sprinkle on top for a great appearance and a small crunch on top. One tip for when you’re sprinkling the crushed cookies; sprinkle them from about a foot above the cake, and you’ll end up with a more natural looking sprinkle on top.




Prep Time: 1 hour
Based on a recipe from The Tasty Kitchen

Ingredients:







5 tbspwhite sweet rice flour
1 cup2% milk
1vanilla bean
1 cupbutter
1 cupsugar

Instructions:


  1. Over medium heat in a small saucepan, whisk the flour and milk together until it thickens to almost a white glue consistency. Remove the paste from the heat and let cool to room temperature.

  2. Whip the butter and sugar together until the butter has been creamed. Slice the vanilla bean open and scrape the contents of the bean into the butter. Whisk the vanilla into the butter.

  3. Whip the roux into the butter until well combined and creamy.




Prep Time: 20 minutes
Bake Time: 30 minutes

Ingredients:















1 cupsweet rice flour
1/2 cuptapioca flour
1/4 cupwhite rice flour
1/4 cuppotato starch
1 tspxantham gum
2 tspbaking powder
1 1/2 sticksbutter
1 1/2 cupsugar
1vanilla bean
6egg whites
3/4 cup2% milk
1 packageGlutino chocolate sandwich cookies
1 batchGluten Free Ermine Frosting

Instructions:


  1. Preheat the oven to 350F. Spray the bottom of two 9 inch round baking pans with non stick cooking spray.

  2. In a bowl, combine the flours, starch, gum, and powder. Set aside.

  3. In another bowl, whip the butter and sugar. Slice open the bean and scrape the contents into the butter.

  4. Whip half of the flour mix into the butter. Then whip in the egg whites. Whip in the remaining flour, followed by the milk. Crush 2/3 of the cookies and stir them into the cake batter. Pour the batter into the prepared pans and bake for 350F or until an inserted toothpick comes out clean. Let the cakes cool to room temperature.

  5. Place one of the cakes onto a plate. Frost the top of it with a thin, 1/8th inch layer of frosting. Place the other cake upside-down on top of the frosted cake so the flat bottom is on top. Frost the top and sides of the cake with the remaining frosting. Crush the remaining cookies, and sprinkle on top of the cake. Refrigerate the cake to extend the shelf life.


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