Dominosteine recipe – how to make German winter layered praline

Dominosteine recipe

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What would Christmas in Germany be without the little layered pralines?! Here I show you how to make the popular Dominosteine yourself and give you tips for making them. Nutty marzipan, fruity berry jelly, spicy gingerbread and delicate chocolate glaze – it’s all combined in these homemade treats. They taste heavenly delicious and only moderately sweet. You’ll find a detailed Dominosteine recipe with exact quantities and step-by-step instructions right below.

Little Christmas classic with sweet layers

Dominosteine belong to the Christmas classic par excellence in Germany and should not be missing on any Christmas plate. The cube-shaped sweets consist of three layers – gingerbread, fruit jelly and marzipan – and are coated with chocolate glaze.

By the way, the homemade Dominosteine are also ideal as a Christmas gift from the kitchen. Wrap them nicely and surprise your loved ones with the sweet gift.

How to make Dominosteine

Homemade fruit jelly with little sugar

I made the fruit jelly myself for my Dominosteine. For this I used only three ingredients and no ready-made jam. It consists of frozen berries, only a little sugar and apple pectin.

You can use any fruit for the fruit jelly. I had a mixture of different frozen berries, namely strawberries, raspberries, currants and sour cherries.

For 600 g of frozen fruit, I used only 100 g of sugar. Because of the small amount of sugar and because of the sour taste of some of the fruits I had, the berry jelly tastes only moderately sweet. It also adds a tart note to the layered pralines, which combines perfectly with the sweet marzipan.

Ready-made fruit jelly for Dominosteine recipe

Of course, you can also buy ready-made fruit jelly. For the Dominosteine recipe below, you’ll need about 400 g of it. From 600 g frozen berries I got a little over 400 g homemade fruit jelly.

Dominosteine without gelatin

My homemade Dominosteine do not contain gelatin. I cooked the fruit jelly with the vegetable gelling agent pectin. For the jelly you need a little more apple pectin than you would normally use for a regular jam.

German sweet Christmas classic

Use marzipan with high almond content

In addition to fruit jelly, marzipan also determines the taste of homemade Dominosteine, just as it does with marzipan potatoes. For this reason, use good-quality marzipan raw paste with a high almond content and little sugar for the recipe. This will make the little layered pralines taste not only more delicious, but also not too sweet.

White or dark chocolate for coating

For the chocolate glaze, you don’t necessarily have to use dark chocolate, as I did. White chocolate or milk chocolate is also suitable for this. You can also coat half of the Dominosteine with white chocolate and the other half with dark chocolate.

Make Dominosteine yourself instead of buying them

Especially in the run-up to Christmas, you can buy Dominosteine everywhere in Germany. However, they contain way too much sugar and usually some kind of additives.

I recommend you to make Dominosteine yourself. It’s very easy and you can do it with ordinary ingredients. Once you’ve tried your homemade layered praline, you’ll never want to buy any again.

Winter layered pralines

These homemade Dominosteine are

  • varied in taste,
  • nutty,
  • fruity,
  • spicy,
  • chocolaty,
  • with an acidic note,
  • moderately sweet,
  • delicate,
  • heavenly delicious,
  • aromatic,
  • more delicious than those from the supermarket,
  • without gelatin,
  • easy to make yourself,
  • perfect for the Christmas plate,
  • ideal as a Christmas gift from the kitchen.

Simple Dominosteine recipe

The Dominosteine recipe you will find below is very simple. It only requires a few individual steps. First, you need to bake a gingerbread base. After that, you cook the fruit jelly. Then you roll out marzipan raw paste. And then you have to cover the little layer cubes with chocolate.

I made all the layers in one day and let the cake sit in the fridge overnight. The next day I cut it into cubes and covered them with chocolate glaze.

You can also split up the making of the layered pralines over several days. You can finish each layer one day at a time and then let it rest overnight each time.

Homemade Dominosteine without gelatin

Ho to make Dominosteine: tips and tricks

  • For the fruit jelly you can use any berries and fruits.
  • You can adjust the amount of sugar for the fruit jelly according to your taste.
  • If you use ready-made fruit jelly, you need 400 g of it for my Dominosteine recipe.
  • Use good quality marzipan raw paste with a high almond content.
  • To make the Dominosteine myself, I used a 24 cm x 24 cm square baking springform pan. You can also use a rectangular baking pan of similar size.
  • Instead of dark chocolate, you can coat the layered pralines with white chocolate or milk chocolate.
  • Store the homemade Dominosteine in a cookie jar in the refrigerator.

Have you made Dominosteine yourself using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the little Christmas classic.

Looking for more recipes for homemade sweets? Try also:

Dominosteine recipe

Dominosteine

What would Christmas in Germany be without the little layered pralines?! With this recipe you can make the popular Dominosteine yourself. Nutty marzipan, fruity berry jelly, spicy gingerbread and delicate chocolate glaze – it's all combined in these homemade treats. They taste heavenly delicious and only moderately sweet.
Prep Time 1 hr
Cook Time 20 mins
Cooling and Drying Time 8 hrs
Course Candy
Cuisine German
Servings 65 pieces

Equipment

  • square, 24 cm x 24 cm baking springform pan

Ingredients
  

for the dough

  • 125 g honey**
  • 40 g butter
  • 40 g brown cane sugar
  • 1 egg yolk
  • 150 g flour**
  • 3 g baking soda** (sodium carbonate)
  • 1 tsp gingerbread spice
  • 1 pinch of salt

for the fruit jelly filling

  • 600 g frozen berries (in my case strawberries, raspberries, currants, sour cherries)
  • 100 g sugar**
  • 15 g apple pectin

for the marzipan filling

for the chocolate glaze

Instructions
 

Preparation of the dough

  • Line the rectangular baking pan with baking paper.
  • Put honey, sugar, butter, gingerbread spice and salt in a small saucepan and heat (don't boil!) it over low heat, stirring, until the butter has melted and the sugar has dissolved as much as possible. Take the mixture off the heat and let it cool to warm.
  • Stir egg yolk into the honey mixture.
  • Mix flour with baking soda and stir it into the honey mixture to make a very sticky, tenacious dough.
  • Pour the dough into the baking pan and smooth it over the entire bottom of the pan with a tablespoon, moistening it repeatedly with cold water.
  • Bake the gingerbread base in a preheated oven at 180 °C top and bottom heat for about 15 minutes and let it cool in the baking pan.

Preparation of the fruit jelly filling

  • Put frozen berries in a saucepan and heat them slowly until they thaw and juice forms.
  • Mix sugar with apple pectin.
  • Add the sugar-pectin mixture to the fruit in the saucepan, stir, and bring to a boil. Cook the fruit mixture, stirring occasionally, for about 5 minutes.
  • Take the fruit mixture off the heat and rub it into a clean bowl through a sieve to remove all seeds. Let the fruit jelly cool to warm.
  • Spread the warm fruit jelly evenly over the gingerbread base in the baking pan and refrigerate until the fruit jelly layer is set.

Preparation of the marzipan filling

  • Roll the marzipan raw paste in powdered sugar and roll it out on a sheet of baking paper to a rectangular plate about 1 cm thick, about the size of the baking pan with the gingerbread base and the fruit jelly layer.
  • Place the marzipan plate on top of the fruit jelly layer in the springform pan and refrigerate it again (preferably overnight) until the marzipan layer has now also set, and the cake is well cooled.
  • First remove the edge of the springform pan, then the bottom and finally the baking paper from the cake. Now cut the cake into approx. 2.5 cm x 2.5 cm square cubes and chill again for about 1 hour.

Preparation of the chocolate glaze

  • Slowly melt dark chocolate together with butter, heating it in no case too hot.
  • Dip the layered cubes one by one into the chocolate glaze, then carefully take them out, for example with a fork, let the excess chocolate drain off on a grid and then spread the Dominosteine on baking paper to dry.
  • Chill the finished Dominosteine for at least 1 hour.

Notes

  • The amount of sugar for the fruit jelly can be adjusted according to taste.
  • If you use ready-made fruit jelly, you need 400 g of it for the recipe.
  • Use good quality marzipan raw paste with a high almond content.
  • To make the Dominosteine myself, I used a 24 cm x 24 cm square baking springform pan.
  • See the detailed tips and tricks for making the Dominosteine at the top of the post.

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