Vegan dominoes

Vegan dominoes made from a delicious dough base with Christmas spices. Filled with fine jam jelly and marzipan. Ideal for the pre-Christmas cookie plate.

Prep Time 30

Cook Time 30

Cooling time 4

Total Time 5

Servings Stones

Calories 53kcal

Ingredients

FOR THE GINGERBREAD DOUGH:

1 Piece Flax seed egg or any other egg substitute of your choice
30 g Margarine room-warm
50 ml maple syrup
30 g Raw cane sugar
80 g Spelt flour Wheat flour or gluten-free flour mix (+ 1 tsp carob bean gum for better binding in case of gluten-free)
40 g ground hazelnuts
1 tbspn Baking powder
1 tbspn Gingerbread spice

FOR THE FILLING:

420 g Apricot jam corresponds approximately to a commercially available large jar (I used the private label Alnatura jam "Marille" *unpaid brand mention
2 g Agar Agar Powder
400 g vegan marzipan paste available seasonally at DM or on the Internet

FOR THE CHOCOLATE ICING:

300 g dark vegan chocolate
15 ml Neutral tasting oil 1 tablespoon, I use a frying and baking oil

Metrisch - Tassenangaben

Instructions

Heat oven to 170 (top/bottom heat) and prepare a rectangular baking dish (24x24cm).
FOR THE LIVING CAKE Dough Beat flaxseed egg, margarine, maple syrup and raw cane sugar briefly in a food processor. Add spelt flour, ground hazelnuts, baking powder and gingerbread spice and work into a smooth dough. Please do not be deterred that it is so little dough. The mixture is enough to cover the bottom of the mold with it.
1 Piece Flax seed egg, 30 g Margarine, 50 ml maple syrup, 30 g Raw cane sugar, 80 g Spelt flour, 40 g ground hazelnuts, 1 tbspn Baking powder, 1 tbspn Gingerbread spice
Pour batter into the pan and spread with a silicone spatula until the bottom is evenly covered.
Place in the oven and bake for 20 minutes, until the surface is lightly browned.
In the meantime PREPARE THE FILLING. To do this, put the jam in a saucepan, stir in the water and agar-agar and bring to the boil. Stir constantly and remove from heat after boiling. Puree finely with a magic wand, should there be larger pieces in the jam.
420 g Apricot jam, 2 g Agar Agar Powder
TIP: The weighing of 2g is relatively difficult with a normal kitchen scale, for me it was about ½ tsp.
IMPORTANT: Now make a gelatinization test by skimming off 1 tablespoon and placing it on a plate. Place in the refrigerator and check after 5 minutes to see if the liquid has gelled satisfactorily. Otherwise, heat again and rework... more tips & tricks can be found in the text above.
Allow apricot jelly to cool briefly and spread on cake base.
For the marzipan Place baking pan on a baking paper and trace with a pencil. See video.
Place marzipan mixture between the two baking papers and roll out with a pastry roller until the pre-drawn shape is filled. Trim off any excess edges and place on top of the jelly in the cake pan. Pull apart with your hands until it fits perfectly into the mold.
400 g vegan marzipan paste
Place in the refrigerator and allow to infuse for at least 4 hours, preferably overnight.
After the infusion time, remove from the refrigerator and in parallel carefully melt the chocolate in a water bath. More TIPS about this above in the text.
Cut the cake into small squares with the dimensions 2x2cm. Here it depends on how big you want your dominoes to be.
Cover with chocolate and let set on a draining rack or baking paper.
300 g dark vegan chocolate, 15 ml Neutral tasting oil
Enjoy together with a hot drink or just like that!
Can be kept airtight for up to 2 weeks (if they last that long).

Nutrition