For the ginger bread layer:
- 4.6 oz. (130g) liquid honey
- 1/8 cup (30g) sugar
- 4 tbsp. (40g) butter
- 3.5 oz. (100g) semi-sweet chocolate
- 1 1/4 cups (150g) all-purpose flour
- 1 tsp. ginger bread spice
- 1 1/2 tsp. baking powder
- pinch of salt
- 1 egg
For the jelly layer:
- 6 leaves gelatine
- 21 oz. (600g) quince jelly
- 4 tbsp. fresh lemon juice
For the marzipan layer:
- 1 cup (100g) walnuts halves
- 7 oz. (200g) marzipan
- 4 tbsp. rum
For the decoration:
- 17.6 oz. (500g) semi-sweet chocolate coating
- 1.8 oz (50g) white chocolate coating
- Preheat oven to 360 F. Grease rimmed cookie sheet (about 14 ” x 17″)
- Heat honey, sugar, and butter in a saucepan until sugar and butter are melted, stirring constantly. Let cool.
- Mix flour, spice, cocoa, and baking powder together and set aside.
- In a large mixing bowl, beat together the eggs with the rum. Add the cooled honey mixture. and mix. Slowly add in flour mixture and mix until smooth.
- Spread dough onto cookie sheet, appoximately 1/2 inch thick. Smooth top.
- Bake for 20 – 30 minutes, or until wooden toothpick inserted in center of cake comes out clean.
- Let cool.
- Knead marzipan with 1/3 cup icing sugar and rosewater or almond flavoring. If too soft, add a bit more icing sugar.
- Roll out marzipan mixture between two layers of plastic wrap until it is the size of the cake.
- Cut the cake horizontally to make two layers.
- Brush bottom layer with jelly or marmalade.
- Cover with marzipan.
- Brush jelly or marmalade over marzipan layer.
- Cover with top cake layer.
- Cut into 1-inch (approx.) squares.
- In a double-boiler, melt chocolate and mix with 1 cup icing sugar, water or milk, and butter.
- Dip “dominosteine” in chocolate and let set on cookie rack until chocolate has hardened.
- These dominos taste best after sitting several days in a well sealed container.