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Kamut Cookie Cake with Ermine Frosting

Kamut Cookie Cake with Ermine Frosting

Recipe by Ellie Markovitch Course: Dessert
Servings

1

Cake
Prep time

15

minutes
Cooking time

25

minutes

“Cookie cake is always a fun treat for celebrations or a quick one pan dessert. This cake was made with Maine Grains Organic Kamut Flour, that has a natural buttery flavor. Dress it up with Ermine frosting, a vintage frosting also known as “flour buttercream” “boiled milk frosting” or “roux icing. It is a super light silky buttercream, and it is not too sweet.” – Ellie M.

Ingredients

  • Cookie Cake
  • 2 cups Maine Grains Organic Kamut Flour

  • 1 tsp baking soda

  • 1/2 tsp coarse salt

  • 10 tbsp butter, softened

  • 2/3 cup light brown sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 cup chocolate chips of choice

  • Ermine Frosting
  • 1 cup sugar, granulated, raw or demerara

  • 5 tbsp of Maine Grains Organic All-Purpose Flour

  • 1/4 teaspoon salt

  • 1 cup milk

  • 1 cup butter, room temperature

  • 1 teaspoon vanilla extract

Directions

  • Cookie Cake
  • Preheat the oven to 350°F. Lightly grease and line with parchment paper a 9-inch springform pan. A 9-inch pie dish or cake pan can also be used.
  • Mix flour, baking soda and salt.
  • In a separate bowl, by hand or with a mixer, cream butter, sugar and vanilla extract.
  • Add eggs and beat well.
  • Add flour mixture to butter mixture.
  • Stir in the chips.
  • Add the dough to the prepared pan.
  • Bake 350℉ for 25 minutes.
  • Let the cookie cake cool completely before removing from the pan and frosting.
  • Ermine Frosting
  • In a small saucepan, whisk together flour, milk, sugar and salt. Bring to a boil over medium heat, whisking constantly. Cook until it is thick and smooth like pudding for 2-3 minutes. After cooking, pass the roux through a sieve to catch small bits of flour and place in a bowl or plate.
  • Press a piece of plastic wrap directly onto the roux to prevent a skin from forming. Set aside to cool completely to room temperature.
  • In a bowl, cream butter until light and fluffy 4-5 minutes. Stop halfway to scrap the bowl. Add vanilla and the prepared roux a tablespoon at a time, beating after each addition. Beat an extra 3 minutes until light and fluffy. Pipe or frost as desired.
  • If when you incorporate the roux it separates, a quick fix is to warm up the bowl a bit, by placing it over a pot with warm water and re-whip. If you refrigerate or freeze the icing, re-whip before using. It keeps in the fridge for a week and at least one month in the freezer.

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia