I ate them 3 years ago in Austria. Was love at first …bite. I couldn’t find a recipe, to prepare them myself, then I forgot about.
Somehow, I remembered this Christmas, and here they are.
Dominosteine is a layered cake, sold mostly during Christmas season in Germany and Austria. First layer is lebkuchen (kind of gingerbread with nuts), second layer is jelly (apricot or sour cherry), then is a layer of marzipan or persipan (marzipan like, but instead of almond are used apricot or peach kernels). Everything covered by a thin layer of dark chocolate.
I made some changes, but I wished not to ..
I add another layer of gingerbread, and the layers were too thick.
I replaced the jelly with a thin coat of jam, was ok, but it would be better with jelly. Last, the chocolate coating was not thin …
All in one was ok and is a cake that I love. But I will made some changes next time.
Here is the recipe:
For the dough:
- 1/2 cup of honey (130g)
- 130 g sugar
- 30 g butter
- 75 g milk
- 1 egg yolk
- 300 g flour
- 1 Tbs 4 epice (gingerbread spices)
- 60 g almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Melt butter, sugar and honey in a saucepan over a low heat. Remove from heat, add the milk. Allow to cool, then add the egg yolk.
Sift the flour, add the spices, baking powder and baking soda. Pour the honey mixture and mix well.
Pour the mixture into a 21×30 cm pan, on baking paper (or grease and flour). Bake at 175 C for 25 minutes, or until set.
Allow to cool then cut horizontally in half, using a serrated knife.
- 250 g marzipan 50/50 (or blanched almonds/ground almonds and icing sugar)
- orange zest (or any flavor that you prefer: rum, rose water etc)
Just mix the ingredients and roll the paste into a 21×30 cm sheet. Use sifted icing sugar to prevent sticking.
If you are using the almonds to make almond paste, just place the almonds and 1/2 of the powdered sugar in a food processor
fitted with a steel blade. Process the nuts and sugar until the nuts are very finely ground, stopping periodically to scrape
the sides of the processor bowl. The sugar will help prevent the nuts from turning into almond butter. Once the almonds
are very finely ground, add the rest of the powdered sugar and pulse until it is completely mixed into the ground almonds.
Stop the processor and add 1Tbs of liquid honey or sugar syrup and the flavor. Turn the processor back on
and process the almond paste until it comes together in a clump in the food processor.
Add more syrup if needed (no more than 1Tbs at a time)
If it seems very sticky, add a little more powdered sugar, a spoonful at a time, until it is smooth.
- 4 Tbs apricot or sour cherry jam
- 3-400g chocolate coating/couverture
- shortening to thin
Temperate the chocolate to have shinny cookies.
Melt the chocolate in the MW, start with 1 minute, mix, then continue with another 30 seconds, mix again, 30 sec, mix..until reach 55°C for dark chocolate, 45-48°C for milk chocolate. Allow to cool until reach 32-33°C for dark, or 29-30°C for milk chocolate. Be very careful not to overheat it: The chocolate may not look as if it has completely melted, because it retains its shape. You may still see lumps in it, but if you mix well, will be smooth.
If you don’t have a thermometer, or you don’t want to use one, use the two ‘natural thermometers’: the second phalange of the index or the upper lip; for milk, the chocolate should be only slightly warmer than your lip (or the same temperature), for dark, the chocolate should be warmer.
One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. I recommend chips, as they melt easier.
Assemble the cakes:
Lay out the bottom layer of lebkuchen, spread 2 Tbs of jam, cover with marzipan layer