Festive Dominostein Cake

For the cake layers just line the bottom of a 20cm springform with parchment paper. Preheat oven to 180 degrees Celsius. Seperate the egg whites and egg yolks in two different bowls. Add the sugar and the water to the egg yolks. Weigh the flour, cornstarch, cocoa, spices and baking powder into a third bowl and mix briefly. Using a mixer first beat the egg whites with a pinch of salt until you get stiff peaks. Without cleaning the mixer, beat the egg yolks until the sugar has dissolved and the batter is thicker in consistency and lighter in color.

Now you want to gently fold under the beaten egg whites. First put one third of the beaten egg whites on top of the egg yolks and sieve the flour mixture on top. Gently combine, add the next third of meringue and the last third. You want to be sure not to deflate the batter too much. Once everything is combined, pour into prepared springform and bake for 30min without opening the oven door. You will need to bake 35-40min, depending on your oven. If you press your finger on the batter, it should spring back, then it is done. Let cool.

For the apricot layer soak the sleeves of gelatine in cold water for about five minutes. When touching, they should feel wobbly. Meanwhile heat the apricot jam on low gently. Wring out sleeves and add to the jam, stirring until they have dissolved. Set aside.

For the marzipan layer knead the marzipan with a bit of icing sugar, then divide in half and roll out first half between parchment paper. Cut out a circle of 20 cm. Repeat with the second half. Set aside.

For the cream cheese filling beat the cream with icing sugar until stiff. Just beat in the cream cheese until combined. Set aside.

Now we are going to assemble the cake. Cut the cool cake layers twice so that you have three even cake layers. Place the first cake layer on a plate and spread half the apricot jam. Place a marzipan circle on top spreach half of the cream cheese filling. Cover with another cake layer and repeat procedure: apricot, marzipan, cream cheese. Place the third cake layer upside down so that you have an even and straight edge. Chill for a few hours or overnight in the fridge.

For the decoration beat the cream until stiff. Transfer about 1/3 to a piping bag with a star tip, I used wilton M1 and chill in the fridge until further use. Spread the remaining cream on the sides of the cake. Using a cake scraper, go all around the side for an even finish. Then melt the chocolate with the oil on low and also transfer to a piping bag. Do not cut off the tip until ready for use. Create drips on the side of the cake. Once done, spread the remaining chocolate on the top. Chill for a little bit. Meanwhile, cut the Dominosteine for the top of the cake in half, the ones on the sides were cut in three parts.

Now we are almost there. Pipe nice roses with the reserved cream and place the Dominosteine on the top and sides (see pictures). This cake will taste better on day 2 and 3. Enjoy!