The sweet dominoes are a gingerbread specialty and are a classic part of Christmas cookies. They consist of several layers of gingerbread, marzipan or persipan and an apricot / cherry fruit jelly. The pastry is coated with a layer of white, dark or milk chocolate.
As is so often the case, the domino is also an invention out of necessity, or rather, an adaptation to the buyer. The chocolatier Herbert Wendler’s praline manufacturer from Dresden wanted to offer something that broad sections of the population could also afford. In 1936 he sold the first dominoes. They were cheaper to manufacture and even served as “emergency pralines” during World War II.
What is the name? This is not really known today. Presumably it has to do with the shape, which was not square at the time, but rather elongated. Seen from above, it resembled a domino
Ingredients & Shopping list
- 150 g flour (type 405)
- 1 tbsp gingerbread spice
- 40 g brown sugar
- 25 g butter
- 125 g honey
- 1 egg yolk
- 300 g apricot jam
- 5-6 sheets gelatine, e.g. agar agar
- 100 ml water
- 200 g marzipan
- 1 tbsp icing sugar
- 200 g dark chocolate or white chocolate
- 200 g whole milk couverture
- 20 g butter
- Mix the gingerbread spice with the flour.
- Put a saucepan in a water bath. Melt the butter in it. Then add honey and sugar. Stir. Add the egg yolks and stir in as well. Then add the flour mixture. Take the dough out of the pot and knead well.
- Put the dough in a plastic wrap or a household box and place in the refrigerator overnight or 12 hours.
- Take the dough out of the refrigerator 1 hour before further processing.
- Preheat the oven to 180 degrees circulating air.
- Roll out the dough to 20 x 30 cm. Bake in a suitable baking pan for 20 minutes. Preferably a springform pan.
- Puree or whisk the jam together with the water until you get a smooth, even mixture. Add the agar agar to the fruit mass and boil in a saucepan for 2 minutes. Alternatively, with classic gelatin, continue processing according to the instructions.
- Let the fruit mixture cool down a little and distribute it directly on the baked and cooled gingerbread base in the baking pan.
- Alternatively, you can take out the base and surround it with aluminum foil to prevent it from running off to the side.
- Roll out the marzipan into a sheet of dough that fits exactly into the baking pan.
- Place on the fruit jelly and let everything cool down.
- Remove the edge of the springform pan (or the aluminum foil) and cut the sheet of dough into even squares of approx. 2.5 x 2.5 cm.
- Melt the couverture with the butter in a water bath. The water must not boil.
Tips & Hints
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