???? For the ginger bread membrane:

  • 4.6 oz. (130g) liquid honey
  • 1/8 mug (30g) sugar
  • 4 tbsp. (40g) butter
  • 3.5 oz. (100g) semi-sweet chocolate
  • 1 1/4 cups (150g) all-purpose flour
  • 1 tsp. ginger bread spice
  • 1 1/2 teaspoon of. baking powder
  • pinch of salt
  • 1 egg


    For the jelly layer:

  • 6 leaves gelatine
  • 21 oz. (600g) quince jelly
  • 4 tbsp. fresh lemon juice


    For the marzipan layer:

  • 1 cup (100g) nuts halves
  • 7 oz. (200g) marzipan
  • 4 tbsp. rum


    For a decoration:

  • 17.6 oz. (500g) semi-sweet dark chocolate coating
  • 1.8 oz (50g) white chocolate coating
  • Directions

    1. Preheat furnace to 360 F. Grease rimmed cookie sheet (about 18 ” x 17″)
    2. Heat honey, sugar, and butter in a saucepan until carbohydrates and butter are melted, mixing constantly. Let cool.
    3. Mix flour, essence, cocoa, and baking powdered together and set aside.
    4. In a big mixing bowl, beat collectively the eggs with the rum. Add the cooled honey blend. and mix. Slowly add in flour fusion and mix until smooth.
    5. Spread bread dough onto cookie sheet, appoximately 1/2 half inch thick. Smooth top.
    6. Bake for 20 – 30 minutes, or until hardwood toothpick inserted in center with cake comes out clean.
    7. Let amazing.
    8. Knead marzipan with 1/3 cup icing sugars and rosewater or almond flavoring. If perhaps too soft, add a a lot more icing sugar.
    9. Roll out marzipan fusion between two layers for plastic wrap until is it doesn’t size of the cake.
    10. Cut the cake width wise to make two layers.
    11. Brush bottom part layer with jelly as well as marmalade.
    12. Cover with marzipan.
    13. Brush jelly or marmalade over marzipan layer.
    14. Cover having top cake layer.
    15. Cut towards 1-inch (approx.) squares.
    16. In a double-boiler, liquefy chocolate and mix with One cup icing sugar, mineral water or milk, and butter.
    17. Dip “dominosteine” with chocolate and let intent on cookie rack until chocolate brown has hardened.
    18. These dominos taste finest after sitting several days in the well sealed container.

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