Kamut Cookie Cake with Ermine Frosting

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.