Imagine spending your days making cakes and pastries and cookies and tarts — and not being able to eat any of it.
West Chester native Monica Glass had already made a name for herself as a pastry chef at NYC’s Le Bernardin and then the former 10 Arts in Philly when she was diagnosed with celiac disease. No more gluten.
Instead of giving up the trade, she threw herself back into it, and has become one of the most respected dessert maestros in the country. Now the head of pastry at Starr Catering Group, she’s become an expert in turning sweets that are usually off-limits for her into gluten-free masterpieces.
For example: Butterscotch Krimpets.
The version of these most iconic Tastykakes that Glass whipped up for our Tasty Fakes series is gluten-free, yes, but you’d never know it if no one told you. They’re obviously way better than the original, but still have what makes the treat so classic: The ultra-light sponge cake and the rich, sweet, burnt-sugar icing that pairs with it so well.
Check out how to make them yourself with the video and recipe below. (Then invite all your gluten-free friends over for a party.)
By Monica Glass
Corporate pastry chef at Starr Catering Group
2 cups (280 g) all purpose gluten-free flour (see below)
⅜ cup (54 g) cornstarch
2 tsp (10 g) baking powder
⅗ tsp (3 g) baking soda
⅘ tsp (4 g) sea salt
1 cup (140g) unsalted butter, room temperature
2⅛ cup (300 g) sugar
2 tsp (10 g) vanilla extract
⅞ cup (120 g) egg whites
1 whole egg
2½ cups (360 g) buttermilk
Preheat oven to 350° F. Grease and line a half hotel pan (around 10″ x 12″) with parchment paper.
Combine the flour, cornstarch, baking powder and baking soda. Sift and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on low to medium high speed until light and fluffy, about 3-5 minutes. Stop occasionally to scrape the mixture off of the sides and bottom of the bowl.
Whisk the egg whites, egg, buttermilk and vanilla together in a small bowl.
Alternating the dry and wet ingredients, add everything to the creamed butter/sugar mixture in stages.
Once all of the ingredients have been added, beat for another minute on medium speed to ensure everything is fully combined.
Transfer batter to prepared pan and smooth. Place pan into preheated oven and bake for about 20 to 30 minutes until the cakes are golden brown and have begun to pull away from the sides of the pan.
Remove the pan from the oven and cool completely before frosting.
¼ cup (66 g) unsalted butter
¾ cup (110 g) dark brown sugar
⅞ cup (120 g) heavy cream
¾ cup (112 g) unsalted butter, room temperature
1¼ cup (175 g) confectioner’s sugar
½ cup (75 g) butterscotch sauce from above
1 tsp (5 g) vanilla extract
⅗ tsp (3 g) sea salt
Melt ¼ cup butter in a small saucepot over medium heat. Add the brown sugar and cream and whisk until well blended. Bring to a boil and cook until thickened, about 5 minutes.
Remove from heat and allow to cool.
Once cooled, place second measurement of butter and confectioner’s sugar in the bowl of a standing mixer fitted with the paddle attachment. Cream until well combined. Add butterscotch sauce, vanilla and salt, creaming until fully combined.
Transfer icing to top of the cake. Carefully spread a thick layer over the cake. Refrigerate until the icing has set and is nearly dry to the touch.
Once refrigerated, slice the cake into 24 rectangular pieces.
All Purpose Gluten Free Flour Blend
27% brown rice flour
27% white rice flour
14% tapioca starch
13% dry milk powder
3% potato starch
2% xanthan gum