Festive Dominostein Cake

If you are looking for an impressive Christmas cake, look no further! This Dominostein cake imitates the German sweet Dominostein. The cake consists of gingerbread sponge cake layers, an apricot layer, a marzipan layer and some cream cheese filling. It definitely is a decadent cake, but I mean, if there is an occasion to eat it, I would say it is Christmas! The recipe is from the German blog Küchendeern and I was fontunate enough to make the cake with Jasmin, the blogger of said blog.

She had offered an online baking class, we made the cake in two nights. It was so much fun, Jasim was a wonderful teacher. I had worked with gelatine before, but never enjoyed it too much. However, with her guidance it worked out perfectly and I was happy with the result. When I tried the cake for the first time, I was impressed, it does taste like the sweet, but in cake form! Yes, you definitely can’t eat too much of it or otherwise you may be stuffed, but I believe Christmas is the perfect occasion for this decadent cake. So will you dare and make this cake as well?

Credit: Küchendeern (in German)

Festive Dominostein Cake

Serves: One 20cm/8 inch ∅ cake
Prep Time: 1hr 20min Cooking Time: 40min Total Time: 2hr

This Dominostein cake contains a gingerbread cake layer, an apricot layer, marzipan layer, and a cream cheese filling. It does immitae the seasonal sweet called Dominostein from Germany.


  • Cake Layers
  • 4 eggs
  • 160 grams of regular sugar
  • 1 tablespoon of hot water
  • 1 pinch of salt
  • 100 grams of all-purpose flour
  • 20 grams of cornstarch
  • 1 tablespoon of unsweetened cocoa powder
  • 1 tablespoon of gingerbread spice (replace with pumpkin spice if you don't find it)
  • 2 teaspoons of baking powder

  • Apricot Layer
  • 400 grams of apricot jam
  • 5 sleeves of gelatine

  • Marzipan Layer
  • 300 grams of marzipan
  • Some icing sugar

  • Cream Cheese Filling
  • 200 grams of heavy cream
  • 60 grams of icing sugar
  • 300 grams of cream cheese

  • Decoration
  • 200 grams of heavy cream
  • 100 grams of semi-sweet chocolate
  • 1 tablespoon of neutral oil
  • About 10-12 Dominosteine



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!

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