Lucky's Bakehouse Candyland Cloud Cake
Pro tips and step-by-step instructions to infuse your holiday kitchen with this dazzling treat
The holidays usher in a season of tireless cooking and baking. Whether you're putting together the big dinner creation to delectable cookie and confections to pass out to friends and loved ones, your kitchen is sure to get some use these last months of the year.
Just in time for this crazy cooking season, Lucky's Market and Lucky's Bakehouse released their first co-branded cookbook for the holidays, Lucky's Bakehouse Holiday, an elegant, home-bake friendly, 76-age handbook featuring 21 recipes with 11 gluten-free options. Featuring keepsake creations, this cookbook shares pro tips and instructions for the home baker ready to dazzle friends and family with variations on traditional themes and recipes.
Author and pastry chef Jennifer Bush celebrates the season with new traditions based upon her customer favorites. Bush operates the Boulder location of Lucky's Bakehouse and Creamery and serves as a consultant to leading brands in the food, recipes creation and confection worlds.
The cookbook is divided into 5 categories including pies + tarts; cakes; cookies; breakfast and brunch; and confections; and the recipes are laid out in colorful, simple-step fashion. Below is the recipe for a festive cake sure to wow your loved ones this season.
The cookbook is available in 30+ Lucky's Market stores and online for $9.99.
Named for the meringue with whipped cream on top which tastes like you're floating on a cloud, this cake is a holiday stunner. With swirls of peppermint whipped cream topped with your favorite Christmas candy, you're sure to impress your sweet-toothed loved ones this holiday season.
Prepare the cake the day before and chill overnight. Then unmold it and put on the toppings.
7 oz bittersweet dark chocolate
1/4 cup of water
3 oz sugar
2 tbsp dark cocoa powder
4 1/2 oz butter
1/2 cup almond flour
2 tbsp sugar (1 /12 oz)
4 1/2 oz egg whites
1/2 cup sugar
1 tsp vanilla
2 cups whipped cream
1/2 cup powdered sugar
2 tsp mint extract
This takes a 9" springform pan, lined with parchment paper. Spray pan with nonstick spray, cut out circle of parchment to line the bottom of the pan. Spray with a little more nostick.
VARIATIONS & SUBSTITUTIONS
Try using Crofter's Superfruit—a jam that has acai, blueberry and pomegranate. Drizzle some mixed seeds on parchment paper in chocolate; chill, and break into pieces on top.
Keep refrigerated for up to 4 days.
Preheat oven to 300 degrees F
1. Spray 9" springform pan with nonstick spray. Set on sheet pan. Set aside.
2. Put chocolate in bowl. Meanwhile boil water and sugar, pour over the chocolate and whisk until smooth. Dot in butter, almond flour and cocoa powder.
3. Whisk eggs and the 2 tablespoons of sugar until it gets thick (about 4 minutes). Fold into chocolate mixture, and scrape into springform pan.
4. Bake 20 minutes. Let cool while making meringue.
5. To make meringue, whip the whites until they start to get thick, slowly add the sugar until thick and glossy, finish with the vanilla.
6. Spread evenly over the chocolate cake and bake at 325 degrees F for another 20 minutes. Let cool in the fridge overnight.
7. Run warm knife around to unmold the cake gently remove the parchment from the bottom of the cake.
8. Whip the cream and sugar and mint until soft peaks form. Set aside 1/2 cup cream and add some color to it. Swirl into the bulk of the whipped cream and spoon onto the meringue. Top with candy!