Dominoes

Ingredients for 1 servings:

• 250 g butter
• 320 g sugar, (farin)
• 2 packs of flavoring (vanilla)
• 4 eggs
• 130 g ready-made cake mix gluten-free
• 100 g cocoa powder, baking
• 1 tsp baking powder
• 200 g ground walnuts
• 1 plate/s marzipan, round
• 400 g jam (cherry)
• Cake icing

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 25 minutes

gluten-free

Cream the butter until fluffy, add the sugar and vanilla essence and mix well. Now mix in the eggs and finally fold in the flour, cocoa powder, baking powder and ground nuts. Line a rectangular springform pan with baking paper and spread half of the batter on it. Bake at 150 degrees Celsius (convection oven) for 15 to 20 minutes. Remove the baking paper from the pan and let it cool. Repeat with the other half of the batter. Now blend the jam with a hand blender until it forms a creamy mixture. Place a cake plate on a wooden board with the skin side down (i.e. the side that was on top during baking). Spread half of the jam on it. Cut the marzipan sheet to fit the cake plate; you’ll always need to cut it a little bit. Now spread the rest of the jam on top and place the second cake plate on top, this time with the skin side up. Now place a second wooden board on top of the entire cake and weigh it down with cans. Store the whole thing in the cellar overnight. The next day, using a sharp knife or electric knife, cut the cake first into strips, then into cubes. Melt the cake glaze and dip each cube completely, then let it set on wax paper. The amount will vary depending on the size of the cubes. Storage: Tin can.