Jeanne's Cake

Jeanne’s cake is really three things stacked together: a crisp, buttery shortbread base, a tender vanilla cake layer, and a cloud of old-fashioned ermine frosting binding it all.

That frosting is the star and the bit worth learning. You cook flour and milk into a thick paste, cool it completely, then beat it with butter, shortening, and powdered sugar for a good fifteen minutes until it’s light, silky, and fluffy. The payoff: a frosting far less sweet and far more velvety than standard buttercream, sometimes called boiled-milk or ermine frosting.

Two things make or break it. Cool the flour paste fully before beating, or warm paste melts the butter into a soup. And don’t shortcut the long beat; that’s what whips it airy.

The shortbread base adds a crisp, cookie-like contrast under the soft cake. Garnish with chocolate sprinkles or however you like.

Chef Tips

• Cool the cooked flour-and-milk paste completely before beating, or it will melt the butter.
• Beat the frosting a full 15 minutes; the long whip is what makes it light and fluffy.
• Pat the shortbread base firmly and evenly so it bakes crisp and holds the cake.
• Make sure both the base and cake are fully cooled before frosting and assembling.

Variations

• Add a little almond extract or lemon zest to the cake for extra flavor.
• Fold cocoa powder into the frosting for a chocolate ermine.
• Spread a thin layer of jam between the shortbread and cake for fruity contrast.