Domino pie #Christmas #Dessert

Domino pie

A dome domestein dehalb, because I only like marzipan and dominoes in the run-up to Christmas. Speculaas, Cookies & Co. are not mine at all and since I almost have the duty to create something really Christmaslike as "Türchen 23", only marzipan potatoes and dominoes were an option.

And honestly? Of these little mini dominoes you have only a small second something. But of THIS creation here - you get a whole soccer team full. So invite your friends if you're going to do this fun here

Apart from all the sweets that I do not eat anyway, the Christmas season also has its good sides: Every morning I can unpack a small gift from Muddi (actually I'm too old for that sort of thing ...) Dekokiste is filled up with new highlights, you meet old friends who come home for the Christmas season and watch a Christmas classic after another on TV.


  • 90g butter 
  • 150ml liquid honey
  • 70g sugar
  • 200g dark chocolate
  • 300g flour
  • 2TL gingerbread spice
  • 1/2 pkg baking powder
  • pinch of salt, 2 eggs


  • 800g marzipan paste
  • 6 tablespoons of kirsch or sherry
  • 2 tablespoons of water


  • 800g apricot jam
  • 10 leaves of gelatin


  • 200g dark chocolate couverture
  • 50g fresh cranberries
  • 1 egg white 
  • 2 tablespoons water
  • 100g sugar
  • 10g icing sugar
  • pine branches

How To Make :

1. Preheat oven to 180 ° C top / bottom heat.

2. For the gingerbread dough, bring the butter, honey and sugar to a boil over medium heat. Then coarsely chop couverture and melt in the honey-butter mixture. Mix flour, gingerbread spice, baking powder and salt together in a large bowl. Add the warm mixture to the flour and stir well. Then add the two eggs and process everything into a homogeneous gingerbread dough.

3. Line a 20cm springform pan with baking paper, grease the edges and flour. Put the dough in the springform pan and bake the gingerbread at 180 ° C for 40 minutes. Then allow to cool well. Caution: The dough can still be very soft. But take it out of the oven anyway - it will solidify as soon as it cools down

4. For the marzipan layer, tear the marzipan paste into shreds and mix in a bowl with cherry water / sherry and water. Knead well. Divide the mass and shape the first part into a ball. Tear off the cling film, put the marzipan ball on top, place another layer of cling film on top of the marzipan and roll out to a 5mm thick layer. Place the springform edge of the gingerbread on the marzipan and cut off the edges

5. For the jelly, heat apricot jam in a saucepan. Soak the gelatine leaves in cold water, squeeze and add to the warm apricot paste. Stir well

6. Now everything comes together: Cut gingerbread dough twice (= 3 layers). Place the "lid" of the gingerbread on a board, face down. Put a cake ring tightly around it. Press the marzipan rice on the gingerbread plane and pour half of the apricot jelly on the marzipan. Leave to cool for 20 minutes. Then place another gingerbread layer on the cake, followed by marzipan and jelly. Cool again for 20 minutes. Finally, place the original "bottom" of gingerbread on top of the jelly, press firmly and chill for 2 hours

7. While preparing the cranberries: Wash cranberries and dry. Mix the egg whites with water and add the cranberries and stir. Drain in a colander and roll on a plate sprinkled with sugar. Allow cranberries to dry for at least 1 hour

8. After the cooling time, remove the cake from the cake ring using a narrow knife. Melt the chocolate and put it on the cake. Place cranberries and fir branches in the middle and sprinkle with icing sugar

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