Gingerbreads and honey-cakes have a long and rich tradition in Poland. There are countless recipes from the most classic ones like when you have to prepare the dough at least six weeks before baking it, to some rapid, mix-everything-in-one-bowl-and-bake kind of cakes.
However they all have one thing in common – they literally smell like Christmas. Think about it. To have a real Christmas holidays spirit flourishing in your home you need decorations, a Christmas tree and this spicy-honey warm smell hugging you when entering the kitchen. It’s of course one woman’s opinion but come on; it’s not really Christmas if you don’t bake gingerbread.
I have few recipes that became my favorites throughout the years of making my home as Christmassy as it gets but there is one which stole the hearts of literally every member of my family – the gingerbread Domino cubes.
If you have ever got a chance to buy them somewhere in shops than you know Domino cubes are a two layers of gingerbread pastry with jelly and marzipan layers in between. The cake is than cut into small pieces and covered with chocolate.
Yeah, I know, it sounds divine. And it tastes like that as well. I mean the home made version does because those ready to eat Dominos are usually not exactly the real deal. Especially when it comes to marzipan.
The whole endeavor of making Dominos at home requires a bit of work but I can ensure you that it will all be worth it. There is just no other cake like Domino so don’t be discouraged and try it out this Christmas
120 g of honey
1 tablespoon of brown sugar
60 g butter
1 large egg
150 g of flour
1 tsp baking powder
1.5 tsp of cocoa
1.5 tsp gingerbread spice
300 g of white marzipan mass
250 g of a jam of you choosing ( I used plum marmalade)
Chocolate, melted (I used 200g of dark chocolate)
Honey, sugar and butter put into a saucepan and melt. Remove from the heat and cool it a little bit.
In a bowl put flour, baking powder, cocoa and gingerbread spice. Add the egg (whole) and a the blend of honey. Mix everything gently.
Put a sheet of baking paper to a 26cmx26cm springform. Pour the batter to the form and spread it evenly with a spoon (the layer will be quite thin).
Bake at 175 ° C for 15 – 20 minutes. Remove from oven, let cool.
Cut gingerbread in half lengthwise.
Spread half of the marmalade over the lower layer of gingerbread. Cover it with rolled marzipan mass. The rest of the jam spread on the marzipan and cover it with the top layer of gingerbread.
Finished cake cover with baking paper (put something heavy on the cake so all the layers won’t brake) and put it in the refrigerator for 24 hours.
After this time, cut into small squares and cover with melted chocolate (you can add a spoon of oil, it will make chocolate a little bit less thick).
That’s it folks. Enjoy!