Dominoes

Dough:

1. Preheat the oven to 180 ° (convection 160 °).

1. Heat the honey, sugar, syrup and butter until everything is melted. To let it cool down.

1. Mix the flour, baking soda and gingerbread spice together. Mix well with the honey mixture and the eggs and spread everything evenly on a baking sheet lined with baking paper. Bake in the oven for 20 minutes, remove and allow to cool.

Filling – 1st layer:

1. Peel the apples, remove the core, cut into large cubes. Mix with the lemon juice. Heat the butter in a saucepan and fry the apples until soft. If they take on some color in the process, it’s okay. Then take the pot off the stove for a moment, puree the apples with a stick, stir in the preserving sugar and put the pot back on the stove. Let the mixture simmer for 3 minutes while stirring until it thickens and is brownish. Take off the stove, get ready.

Filling – 2nd layer:

1. Knead the marzipan with brandy and powdered sugar and roll out to a thickness of 5 mm on a surface dusted with powdered sugar. Size approx. 28 x 20 cm. Keep ready.

Assembly:

1. Tilt the gingerbread plate onto an appropriately sized board, peel off the paper and straighten it all around so that a rectangle of approx. 26 x 18 cm is created. Halve this 1 x (it will work better in the further course) and then cut 1 x crosswise, so that 2 sheets of dough (4 in total) are created. The leftover cake is easy to nibble, taste with a cup of coffee (or mulled wine) ……

1. Now distribute the apple mixture over 2 halves and smooth out.

1. Now halve the rolled out marzipan and place each on one of the two dough sheets coated with apple mixture. Press lightly with the flat of your hands and cut off any protruding parts with a sharp knife and adjust the lower dough sheets.

1. Brush the marzipan layer well with cream and immediately cover with the 2nd remaining sheet of dough, press on.

1. Now cover both filled plates with an appropriately sized board and weigh them down. Let rest in a cool place for at least 2 hours.

Completion:

1. Chop the couverture and melt in a saucepan together with the coconut oil over a warm water bath.

1. After the resting time, cut both sheets of dough into even cubes of 1.5 – 2 cm. Dip one at a time in the couverture, allow to drain and set on a base lined with baking paper. When removing the chocolate mass with a sharp knife, cut it off with a sharp knife ………… done ………….. and now “wait for Christkind”. ……….. or not ……………….

A little hint:

1. I made the mistake of draining the dominoes on a grid and allowing them to set. That wasn’t a good idea because they were pretty difficult to solve. They can be easily peeled off the baking paper, but then have to be straightened a little on the surface. But that’s a lot easier than from the grille and they don’t break that quickly.

1. Another note …… photos are deliberately running backwards. If the recipe is to be printed out, it can be viewed chronologically after specifying the recipe, thank you.