I 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
|5 tbsp||white sweet rice flour|
|1 cup||2% milk|
- 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.
- 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.
- Whip the roux into the butter until well combined and creamy.