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Dominostein Sheet Cake

Prep
40 min
Bake
20 min
Total
1 hr
Makes
16 slices

Ingredients

Base

  • ¼ cup60 mlwater
  • 1 ½ tbsp30 ghoney
  • 2 ½ tbsp50 gsugar beet syrupA thick, dark syrup made from sugar beets, with a malty, slightly bitter taste. In the US use dark corn syrup mixed with a little molasses, or golden syrup with a little molasses; in the UK, half black treacle and half golden syrup.
  • ⅓ cup70 gsugarbrown sugar
  • 2 tbsp30 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 2 tbspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 pinchsalt
  • 1 cup120 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).
  • ½ tspbaking sodaSodium bicarbonate, used as a leavening agent. (UK: bicarbonate of soda)
  • 1large egg

Jelly layer

  • 10 ½ oz300 gjamThis makes the fruit jelly (preserve) layer: a clear, smooth fruit jelly without pieces or seeds. In the US red currant jelly or another clear fruit jelly (not Jell-O) also works; in the UK, redcurrant jelly or another jelly preserve (not jelly dessert).
  • 1 tspagar-based gelling powderA plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US and the UK use agar agar powder, using the amount on its package because strengths vary.

Marzipan cream

  • 3 ½ oz100 galmond pasteAlmond paste is raw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • 7 tbsp100 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 oz30 gcouverture chocolatewhite. Couverture is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • ½ cup plus 2 tbsp150 mlheavy cream
  • 2 packetswhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • 1 tbsppowdered sugaroptional. Very finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.

Glaze

  • 7 oz200 galmond paste
  • 3 ½ oz100 gcouverture chocolatedark
  • 3 tbsp40 gunsalted butter

Decoration

  • ½ cup120 mlheavy cream
  • 8Dominosteine (layered Christmas candies)German Christmas candies of gingerbread, fruit jelly and marzipan layers, coated in dark chocolate. In the US there is no exact substitute; order them online or from a German shop. In the UK, order them online or from a German shop (some supermarkets sell them at Christmas).
  • oranges

Method

Base

  1. Warm the water, honey, sugar beet syrup and sugar in a saucepan until the sugar has dissolved. Do not let it boil!

  2. Take the syrup off the heat, sift in the cocoa powder and stir it in, then stir in the butter.

  3. Let the mixture cool until lukewarm, then stir in the flour, baking soda, baking powder & egg.

  4. Preheat the oven to 350°F (170°C) convection (fan). Line a 9 × 9-inch (23 × 23 cm) baking pan with parchment paper, pour in the batter and bake for about 20 minutes.

  5. After baking, let it cool in the pan.

Jelly layer

  1. Stir the jam and agar-based gelling powder together and bring to a bubbling boil on the stove for 2 to 3 minutes, stirring.

  2. Then let the mixture cool until lukewarm before pouring it onto the base and spreading it evenly. Let it cool completely.

Marzipan cream

  1. Coarsely grate the almond paste and warm it with the cream, stirring until it has completely dissolved.

  2. Finely chop the couverture chocolate and add it to the warm cream mixture so that it melts completely.

  3. This mixture has to cool completely before you can continue.

  4. Whip the cream until stiff and fold it into the almond paste and chocolate mixture, then sprinkle in the whipped cream stabilizer and stir it in thoroughly.

  5. Spread the cream carefully over the jelly layer and smooth the top. Ideally, chill it overnight now.

Glaze

  1. Roll out the almond paste to the size of the pan & lay it on top. Dust the work surface with a little powdered sugar so it doesn't stick.

  2. Gently warm the butter & couverture chocolate and stir them together. Pour the glaze over the almond paste in the pan, smooth it out and let it set.

Decoration

  1. Whip the cream until stiff and pipe it on top with a piping bag.

  2. Cut the Dominosteine in half and place them on top. Cut the orange into small pieces and arrange them on top.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/dominostein-sheet-cake/