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Dominosteine recipe
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Dominosteine

What would Christmas in Germany be without the little layered pralines?! With this recipe you can make the popular Dominosteine yourself. Nutty marzipan, fruity berry jelly, spicy gingerbread and delicate chocolate glaze – it's all combined in these homemade treats. They taste heavenly delicious and only moderately sweet.
Course Candy
Cuisine German
Prep Time 1 hour
Cook Time 20 minutes
Cooling and Drying Time 8 hours
Servings 65 pieces

Equipment

  • square, 24 cm x 24 cm baking springform pan

Ingredients

for the dough

  • 125 g honey**
  • 40 g butter
  • 40 g brown cane sugar
  • 1 egg yolk
  • 150 g flour**
  • 3 g baking soda** (sodium carbonate)
  • 1 tsp gingerbread spice
  • 1 pinch of salt

for the fruit jelly filling

  • 600 g frozen berries (in my case strawberries, raspberries, currants, sour cherries)
  • 100 g sugar**
  • 15 g apple pectin

for the marzipan filling

for the chocolate glaze

Instructions

Preparation of the dough

  • Line the rectangular baking pan with baking paper.
  • Put honey, sugar, butter, gingerbread spice and salt in a small saucepan and heat (don't boil!) it over low heat, stirring, until the butter has melted and the sugar has dissolved as much as possible. Take the mixture off the heat and let it cool to warm.
  • Stir egg yolk into the honey mixture.
  • Mix flour with baking soda and stir it into the honey mixture to make a very sticky, tenacious dough.
  • Pour the dough into the baking pan and smooth it over the entire bottom of the pan with a tablespoon, moistening it repeatedly with cold water.
  • Bake the gingerbread base in a preheated oven at 180 °C top and bottom heat for about 15 minutes and let it cool in the baking pan.

Preparation of the fruit jelly filling

  • Put frozen berries in a saucepan and heat them slowly until they thaw and juice forms.
  • Mix sugar with apple pectin.
  • Add the sugar-pectin mixture to the fruit in the saucepan, stir, and bring to a boil. Cook the fruit mixture, stirring occasionally, for about 5 minutes.
  • Take the fruit mixture off the heat and rub it into a clean bowl through a sieve to remove all seeds. Let the fruit jelly cool to warm.
  • Spread the warm fruit jelly evenly over the gingerbread base in the baking pan and refrigerate until the fruit jelly layer is set.

Preparation of the marzipan filling

  • Roll the marzipan raw paste in powdered sugar and roll it out on a sheet of baking paper to a rectangular plate about 1 cm thick, about the size of the baking pan with the gingerbread base and the fruit jelly layer.
  • Place the marzipan plate on top of the fruit jelly layer in the springform pan and refrigerate it again (preferably overnight) until the marzipan layer has now also set, and the cake is well cooled.
  • First remove the edge of the springform pan, then the bottom and finally the baking paper from the cake. Now cut the cake into approx. 2.5 cm x 2.5 cm square cubes and chill again for about 1 hour.

Preparation of the chocolate glaze

  • Slowly melt dark chocolate together with butter, heating it in no case too hot.
  • Dip the layered cubes one by one into the chocolate glaze, then carefully take them out, for example with a fork, let the excess chocolate drain off on a grid and then spread the Dominosteine on baking paper to dry.
  • Chill the finished Dominosteine for at least 1 hour.

Notes

  • The amount of sugar for the fruit jelly can be adjusted according to taste.
  • If you use ready-made fruit jelly, you need 400 g of it for the recipe.
  • Use good quality marzipan raw paste with a high almond content.
  • To make the Dominosteine myself, I used a 24 cm x 24 cm square baking springform pan.
  • See the detailed tips and tricks for making the Dominosteine at the top of the post.