Our Dominostein Cake Shows Off The Best Of German Desserts скачать в хорошем качестве

Our Dominostein Cake Shows Off The Best Of German Desserts

Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks: https://www.youtube.com/scrumdiddlyum... Bookmark Recipe: https://www.scrumdiddlyumptious.com/d... *********************************************************************** You'll need: For the base: 10½ oz flour 2 tsp gingerbread spices ½ packet baking powder 1 pinch salt 3 oz butter 5 fl oz honey 2½ oz sugar 7 oz dark chocolate couverture 2 eggs For the filling: 2 x 7 oz marzipan 28 oz apricot jelly 10 sheets of softened gelatin For the decoration: 7 oz melted dark chocolate couverture 1¾ oz cranberries dipped in sugar Here's how: 1. Mix the flour, gingerbread spices, baking powder, and salt in a bowl. Melt the butter in a pot and cook it with the honey and sugar on a medium heat for a short time. Add the chopped up chocolate couverture and melt it while stirring. Add the warm mixture to the dry ingredients and mix everything together using an electric whisk. To finish, add the eggs to the batter and mix everything together again thoroughly. Fill an eight-inch greased and floured springform cake pan with the batter and bake it at 360°F with the top and bottom heat on for 40 minutes. Once baked, the cake might still be soft, but it'll harden as it cools. Remove it from the cake pan and clean it. 2. Distribute the marzipan into two equally-sized portions and roll them out onto baking parchment. Place the ring of the springform cake pan on top of the marzipan and cut out a circle using the inside edge as your guide. Do the same for the second portion of marzipan. 3. Heat up the jelly and dissolve the softened gelatin in it. 4. Now cut the cake into it three layers. Place the top layer of the cake on the base of the clean springform pan with its top side facing downward. Cover the cake with a layer of marzipan and pour half of the jelly on top. Now add another layer of cake, marzipan, and jelly. The last layer needs to be turned over so that the bottom side is now the top side. Refrigerate the cake for two hours before proceeding to the next step. 5. Remove the cake from the springform pan and pour dark chocolate couverture on top. It should completely cover the top and trickle down the side. If you'd prefer, you can also completely cover the cake in chocolate. Place some cranberries on top of the cake for the finishing touch.