to bake
May 3, 2024

Make dominoes yourself - how it works!

Here you can find the recipe for printing: dominoes with apricot and pumpkin seeds

Also in the picture: our Mocha Meringue Polka Dots. Recipe: mocha meringue polka dot

Ingredients for 90 dominoes:

For the dough:
130 grams of liquid honey
30 grams of sugar
50 grams of butter
100 grams of bittersweet chocolate
150 grams of flour
1 teaspoon gingerbread spice
1? 2 teaspoons of tartar baking powder
salt
1 organic egg
For the jelly:
6 sheets of white gelatine
600 grams apricot or apricot jam
3 tablespoons lemon juice
3 tbsp apricot brandy or liqueur (or orange juice)
For the marzipan:
100 grams of pumpkin seeds
200 grams of marzipan raw material
3 tablespoons powdered sugar
1 tbsp pumpkin seed oil
For glaze and decoration:
500 grams of bittersweet chocolate
2 teaspoons coconut fat
125 grams of white couverture
some cocoa for dusting

Make dominoes yourself - the preparation:

Preheat oven to 180 degrees, convection 160 degrees, gas stage 3.

For the dough: Boil honey, sugar and butter together while stirring, remove from heat and leave to cool slightly. Coarsely chop the couverture and stir into the warm honey mass.

Sift flour, gingerbread spice, baking soda and a pinch of salt into a bowl. Mix the honey mixture and egg well with the dough hooks of the hand mixer.

Place a variable square baking frame (20 x 30 cm in size) on a baking sheet lined with baking paper. Smooth the dough into it and bake in the preheated oven on the middle rack for about 12 to 15 minutes. Place on a wire rack and allow to cool completely in the mold.

For the jelly: Soak the gelatine in cold water. Bring the jam, lemon juice and apricot spirit or juice to a boil and strain through a sieve. Express gelatin and dissolve in it. Pour jam on the cold cake base. Covered for at least 4 hours, better overnight, refrigerate.

For marzipan: Chop the pumpkin seeds very finely and roast them in a frying pan without fat. Remove from the pan and let cool. Grind marzipan coarsely, knead pumpkin seeds, marzipan, powdered sugar and pumpkin seed oil with your hands quickly to a smooth marzipan dough.

Roll out the marzipan on cling film into a rectangle (20 x 30 cm in size) and place it on the firm jelly in the mold. Press the marzipan well and remove the foil. Carefully remove the cake from the mold.

For glaze and decoration chop the dark couverture and slowly melt 2/3 together with the coconut oil in a metal bowl in a warm water bath. Mix well. Remove the bowl from the water bath, add the remaining couverture and stir until it has melted.

Cut the cake into about 90 small cubes (2.5 x 2.5 cm in size) and place on a wire rack.

Dominoes with couverture provided

Place the liquid couverture in a disposable piping bag and cut off the top of the bag slightly. Sprinkle the couverture over the cubes in thin strips so that the surface is completely covered.

Decorate dominoes

Finely chop the white couverture, let it melt in a small metal bowl in a water bath and also pour into a disposable piping bag. Cut off the top of the bag, pull the couverture in fine stripes a little bit apart from each other over the dominoes. Let chocolate solidify. Thinly dust finished dominoes with cocoa.

For the dominoes you need about 120 minutes.

Important to know:

The dominoes stay fresh in a well-closing box and with baking paper between the layers for about two weeks.

Even with quince or raspberry jelly our dominoes taste great.

For those who like it even more alcoholic, sprinkle the dough with 3 to 4 tablespoons apricot brandy or rum before the jelly comes on top.