Domino cake

Category: Confectionery
Domino cake

Ingredients

Dough
margarine (I have a spread) with a fat content of at least 72% 155 g
sugar 130 BC
salt 1/3 tsp
water 78 g
egg 30 g
soda 1/4 tsp
ammonium 7 g
premium wheat flour 450 BC
vanilla taste
vinegar 1 tsp
Filling
jam 150-250 g.
Glaze
powdered sugar 200 BC
cocoa powder 1-2 tbsp. l.
warm water

Cooking method

  • Domino cake
  • Domino cakeAll foods should be at the same temperature. Pour ammonium into water and dissolve.
    Domino cakePut margarine or spread in the bowl of the combine. Add sugar and salt, vanilla. Rub with a K-shaped nozzle (bitter, spatula) or a flexi nozzle (it is much more convenient). The mass should brighten and increase in volume.
    Domino cakeOne teaspoon at a time, without stopping whipping, add water with ammonia.
    Domino cakeThe mass should become like a cream.
    Domino cakeLoose the egg and weigh the right amount. Without stopping whisking, add the egg in small portions.
    Domino cakeYou should get an air mass that does not cease to look like a cream. If you have something stratified, then the temperature of the products was different, margarine or a spread of low fat content or initially poorly whipped fat and sugar.
    Domino cakeAdd flour mixed with baking soda. We mix at low speeds. At the end, pour in the vinegar. Knead only until flour and fat mass are combined. We spread it on the table, lightly dusty with flour. We collect. The dough is soft, does not stick.
    Domino cakeWe roll out between two sheets of paper into a layer 3-5 millimeters thick. I have it about 40 by 30. Remove the second sheet of paper. Transfer to a baking sheet. You can leave it on the same paper or put it on a rug. I have a perforated rug. Chop the dough with a fork.
    Domino cakeBake in an oven preheated to 180 degrees for about 25 minutes. The cake should be slightly ruddy. Allow to cool on a baking sheet for 5 minutes and very gently pull together with the substrate. Refrigerate.
    Domino cakeGrease with any jam.
    Domino cakeCut in half vertically. Fold one half on top of the other, jam inside. Trim the edges.
    Domino cakeMix powder with cocoa. Add warm water gradually. The glaze should be like sour cream of medium consistency. Pour the icing on top and smooth. Let it freeze. Cut into portions. If you want to make points like mine, then take some powdered sugar and mix with warm water. Place strips and dots out of a cornet or piping bag.
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I love Domino cake very much. This recipe was given to my mother about 30 years ago by an acquaintance who worked as a pastry chef in the confectionery department of one culinary. The recipe was given for 100 cakes. Therefore, such strange numbers are found in the amount of ingredients. Mom doesn't say anything about flour at all, or rather it says "how much it will take." Mom says she baked this cake, but I don't remember. I myself have several times, with a period of 4-5 years, tried to reproduce this recipe. It turned out all the time "not that". Tasty, but absolutely not right. And now another 5 years have passed. Girls in tartlets began to ask me to make sand strips, although the recipe is on the forum. So I decided not to make strips (I promise to bake them too), but to try to make dominoes again. And again, complete disappointment. But then I tried again. Before that, I asked my mother to read the recipe to me again to check with mine. It turned out that I was missing one ingredient. This is ammonium! Now I remember that I didn't write it down, maybe. it was not for sale. And I did it. I used to do without it. I only added baking soda or baking powder. When I first did everything according to the recipe, buying ammonium, it worked! The required amount of powder was not written, so I was guided by the dosage recommended by the manufacturer. I put it in less than necessary, because the recipe also uses soda. I ate a cake and enjoyed it, rejoiced like a child. I ate the first portion myself. I just couldn't stop, and the second portion went to other eaters. Everyone was delighted. Then it turned out that my mother baked these cakes with ammonia, which this friend presented. I don’t know what and how it loosens there, but even the taste changes, and not only the structure. Now a couple of photos.
On this cake with baking powder and no ammonium
Domino cake
And on this one with soda and ammonium
Domino cake
In my opinion, everything is obvious.
How to correctly introduce ammonium into the dough is not particularly clear to me. Different sources write differently. I decided to do as I wrote. Although my mom says just enter at the end of the batch.
If someone decides to bake with ammonium, then do not be afraid of its smell during baking and after it. As soon as the product cools down, the smell will disappear. I highly recommend this cake!

Olga_Ma
Angela, what delicious ammonium I have never seen, as always in the bookmarks
Fotina
Angela, cheers cheers! I brought ammonium from Bulgaria, I can try to bake Dominoes!)




Angela, do you sell ammonium everywhere?
ang-kay
Quote: Olga_Ma
I have never seen ammonium here, as always in bookmarks
Olga, look in pastry shops. Possibly in online stores. Thank you. what looked)
Quote: Fotina
I brought ammonium from Bulgaria, I can try to bake Dominoes!)
Sveta, I hope you try and enjoy it. I beat myself on the hands so as not to eat everything again.
Quote: Fotina
Do you sell ammonium everywhere?
Personally, they don't sell with us. I bought an otterovsky supermarket in Severodonetsk in an ordinary supermarket (it is clear from the photo). And my friend sent me from Odessa. It turns out that it is on sale.
zvezda
Anji!! Thank you very much for your work and all the clarifications !! A very interesting recipe with ammonium, I was interested .. I'll take a look at us!
And I'm waiting for the strips ...
Trishka
Angela, what a cake, however, as always with you!
Thanks for the recipe, there is still a miracle of the beast "ammonium" left to find, we do not have it ....
Painting
In Russia, ammonium is prohibited in retail sale, but confectionery factories and workshops use it with success. I took it myself from the confectioners at our bakery. Now - alas. And I remember such cakes very well and I love lemon too, but I won't even try without ammonium, it's absolutely not that.
zoyaaa
Girls, at dr. Etker has ammonium, don't they sell it?
Angela, I'll cook it one of these days.
Trishka
Dr. Otker that is, but here I am never in the business of ammonium on sale.
Painting
Zoya, Nope. Only chemists sell. But there is another nuance: the opened packaging should be used immediately, it should not be left. It decomposes very quickly in air.
ang-kay
Quote: zvezda
I'll look at us!
Quote: Trishka
ammonium "find
Quote: Painting
prohibited in retail sale,
Girls, I'm sorry that you are not selling. without it you shouldn't start. But I think. what can be found if it enters the country at all.
Quote: Painting
you can't leave.
Volume, can. Close only very tightly. Otherwise it disappears.
Quote: zoyaaa
I'll cook one of these days.
Zoya, I'm waiting.
Girls, thank you all for your interest in the recipe)
Trishka
Quote: ang-kay
you can find,
Nope, no, it looks like it's really banned for sale, that's why?
ang-kay
Ksyusha, I do not know. But the Germans use it widely. And they are used in industry. And before, in general, except for soda and ammonium, they did not use anything)
gawala
Quote: Trishka
Nope, no, it looks like it's really banned for sale, that's why?
So you and poppy are forbidden .. Well, in the case, my friend told me so, she was once engaged in confectionery for sale. I sent her a poppy from here.
Quote: ang-kay
But the Germans use it widely.
Angel, and we sell it, but not everywhere. The Austrians do not use it very much .. As if it is not quite their product, but earlier, in the distant, ancient times, ammonium was very widely used. My husband said that he hates any baked goods with amonia and feels it right away, even though it will wear off a hundred times. The stomach reacts like this. Therefore, I don’t buy or do anything with it.
Trishka
Quote: gawala
poppy is prohibited
And even if it is prohibited, it is still for sale, but this miracle is not.
ang-kay
Quote: gawala
feels it right away, x
Galina, write that it can only be used where there is little liquid. Cookies, gingerbread, different sand. Only something that's flat. Otherwise it will not disappear. Or maybe he has some kind of peculiarity.

Quote: gawala
you and poppy are prohibited.
We have for private cultivation. And on sale it is full.
Fotina
Galina, Ksyusha, what are you?))) In any store there is poppy in the confectionery departments.
Cultivation on sites is prohibited.
And for culinary purposes - please. It materializes in retail. Out of the air
For work on sale, it is unprofitable, of course, because packing 50-100g is expensive.

But the joint purchases that have taken over the country and decide this - I recently bought a kilogram right away))




But there is no ammonium. Absolutely. I dragged him from Bulgaria. Practically the main purpose of the trip was)) and in my memory it has never been, since Soviet times. He does not appear in books after the 50s either.
ang-kay
Quote: Fotina
joint purchases and this is decided
You can also buy by weight from us, even here. It has risen in price a lot, but it is generally expensive in packaging. And so the price of a kilogram is 170-200 hryvnia.
Marika33
Angela, again and again you have beauty! thanks for making you happy!
I need to look for ammonium somewhere, maybe I will bake such a cake as I tried in childhood. No matter how much I try to find a recipe for this, I can't. I have already given up, having read that in childhood there are much more taste receptors, and you gave me hope ...
gawala
Quote: Fotina
What are you?))) In any store there is poppy in the confectionery departments.
Cultivation on sites is prohibited.
Svetlana, for what I bought .. I know how to grow. But the conversation was just about the sale. maybe everything has changed, maybe they are already selling. But the conversation was like that.
Wiki
Poppy is definitely sold, bought both in Auchan and Magnet.
gawala
Quote: Wiki
Poppy is definitely sold, bought both in Auchan and Magnet.
Well, then everything has changed since that time. About 10 years ago, the conversation was probably about poppy.
zvezda
Girls, but ammonium is ammonia, why not try it ??
Galya, well, how do you say about the poppy ... it has never been banned for sale, but it is harder to find it here than here ...
ang-kay
Quote: marika33
I can not.
So I couldn't do it without ammonium. Thank you)




Quote: zvezda
it is ammonia, why not try it ??
And how much to pour? Is it possible at all? Most likely it is something else)
gawala
Quote: zvezda
Well, whatever you say about the poppy ... it has never been banned for sale, and it is harder to find it here than here ...
Ol, well, I'm not making it up out of my head. You understand that I do not live at home for years and have no idea what is there and what is not. And when I come home, I don’t rush to bake buns with poppy seeds .. What they told me, I wrote too ..
And about "it's harder here." ? Well, in Spain it may be harder, but our fields are sown with confectionery poppy, and anyone can sell it.
Light
Quote: gawala
confectionery
Opium?
Fotina
Salmon cannot be used in baking !! This is a completely different substance. It's like suggesting methyl CH3OH instead of ethyl alcohol С2Н5ОН - the elements are the same.
4er-ta
Angela, how on time you put out the recipe! On the weekend I will make gingerbread dough and bake Dominoes. I have this

Domino cake


Does the dough rise a lot? I want to make cookies, not cakes. Or will they be small and plump?
ang-kay
Tatyana, the dough rises well, but evenly. No bumps. The cookies will be soft and porous. If you roll it out very thinly, then I think it will be good in general. I baked for the first time (mostly in the photo), rolled out the dough about 8 mm, it probably rose twice. Second time up to 4 mm.
I also want to try to make gingerbread. What's your recipe? Now I look at recipes in books. But something does not come across especially. There is a desire to bake White Napoleon. He's on ammonia.




Quote: 4er-ta
and I want to make cookies. Or will they be small and plump?
Understood what you mean. Just roll it thinner and that's it.
Is your ammonium Polish?
gawala
Quote: Glow
Opium?
Google is your friend ..
4er-ta
Angela, I have Czech ammonium. Gingerbread cookies (bulky bells) will be made according to the recipe from Gerda. I have it in the Tort Deco magazine and there is this recipe on HP.
zvezda
Quote: Fotina
This is a completely different substance
Yes, I wrote, and then I thought of course different substances ... there is ammonium bicarbonate, and here is ammonium chloride, if I'm not mistaken ... I'm on the subway, I can't look ...





Quote: 4er-ta
Gingerbread (volumetric bells
Well, where is people's conscience ...
ang-kay
Quote: 4er-ta
Amonia I have Czech
Later I realized when I looked closely. Are you going to make gingerbread with ammonium?
I saw that there was no baking powder at all, and you put it?
Elsewhere they write a recipe and there is a baking powder.
4er-ta
Quote: ang-kay
Are you going to make gingerbread with ammonium?
Yes, but I've never done it before.
Quote: ang-kay
I saw that there was no baking powder at all, and you put it?
Elsewhere they write a recipe and there is a baking powder.
In my recipe - 2 tsp

I looked at the recipes on Czech sites, so for 1 kg of flour, 20 g of this Amoniym goes, you need to look somewhere else

ang-kay
Tatyana, on otterovskaya it is written that 7 grams per 300 grams of dough. About the same proportion. There, the whole trick is that, unlike soda, it completely reacts and you cannot "shift" its type.
Fotina
And this ammonium of one concentration, or mixed with something, like nitrite? It's just that I have bags of 10 g, and in the recipes there is often an add-on of 20, or even 30 g. Or, conversely, 7, as Angela wrote.
On my packages nothing is specified at all, neither the amount of test, nor how to use
nila
Quote: ang-kay
It turns out that it is on sale.
Yes, we have it on sale. For several years now otterovsky has appeared in Varus, and it seems there is in ATB. As soon as it appeared on sale, I typed it for a lemon cake. Made several times here according to this recipe
Domino cakeCake "Taste from childhood" (master class)
(Vilapo)

And then I forgot about the remaining bags. I recently tidied up and found these leftover bags. Angela should also try the cakes. I just think that the ammonium that is suitable for use has already disappeared. The bags were sealed, and lay in a closed container.
ang-kay
Svetlanaprobably the same. If you put 10 grams, and not 7, then there will be no changes, I think. He is fully responsive. And the dosage probably depends on the manufacturer. I have packages of 30 grams.




Quote: nila
The bags were sealed, and lay in a closed container.
Nelya, I have a package of 5 years. I once did it with otterovsky, and the second time I opened it and did it. The result is the same. True, I had it in the fridge. Ammonium, it seems to me, only evaporates when stored improperly, but does not deteriorate.




Quote: nila
ATB seems to be there.
We have no ATB. Only baking powder from this company. And it recently appeared. Once on sale, flavors were brought in, but now they are not there either.
zoyaaa
Girls, we still sell in Tavria B in a package of 30g, the price is very affordable, I bake a dance with ammonium, I do not use the package completely, it can lie around for several months, I close it with a clothespin, I buy 10 packages at once, I did not notice the differences between only an open package and those who have been lying for some time.
The morning started with your cakes, they cook quickly, I really liked the dough
Domino cake
zvezda
Angela, for us this is an inaccessible ingredient, but maybe this will help us understand what it is and someone will dare to try ..

What kind of ingredient is this "AMMONIUM FOOD" ?!

In Italy, it can be found in almost every store and is produced by almost all companies that deal with baking ingredients. But it turns out to be a little more difficult for us to find it and in principle we do not use this ingredient so often .. but in vain!

I myself learned about this ingredient this summer! Seeing a bag with an incomprehensible name for baking on the counter, I decided “if it's not clear, then take it!
Ammonium is practically a baking powder, but for drier baked goods (chemical composition is different).It is used for biscuits and pies, in particular from shortcrust pastry. -What are the advantages - compact effect, but at the same time preserving the brittleness and lightness of biscuits or crackers ... necessary looseness of the dough and long-term preservation. Not used for wet baking (cakes, muffins, biscuits, etc.). Unpleasant smell and taste may remain. Since moisture delays the evaporation of these two components. - When baking cookies, you will also smell an unpleasant smell, but at the end the smell will quickly evaporate and there will be no aftertaste either. It is best to dilute Ammonium in lukewarm milk before kneading the dough. Do not use more than 15/20 g per recipe. Can Ammonium be replaced? They say that it is possible, but confectioners say that despite the preservation of taste, the consistency will change!
However, some advise replacing with a double amount of baking powder or:
Recipe
5 g of soda,
3 g citric acid
12 g flour.
It needs to be mixed with flour.
The proportion given is for approximately 500 g flour.

Light
I took ammonium from Ecomarket.
Last year, I think.
ang-kay
Quote: zoyaaa
started with your cakes
Zoya, beautiful. Liked?
Quote: zvezda
someone will dare to try.
Olya, believe me, nothing can replace. I wrote there and gave an example. even the taste is not the same.
zoyaaa
I liked it very much, I thought, not if I could replace the cakes in Leningradskoye with cakes from this recipe, someday I'll try.
Wiki
Quote: ang-kay
Believe me, there is nothing to replace.
Moreover, there is simply a recipe for a homemade baking powder.
ang-kay
Quote: zoyaaa
but not whether to replace the cakes in Leningradskoye with cakes from this recipe, someday I'll try.
I think it will be awesome. You can bake the same Leningradsky dough with ammonium, not with soda. Or a mix of these two baking powder, like in Domino.
I've baked this cake a couple of times. I also like it very much. And here ammonium can
Domino cakeCake "Gutsulka"
(Vilapo)





I love this one. Only I have a slightly different recipe. You can also use ammonium.
Domino cakeCake "Royal"
(Qween)
zvezda
Quote: ang-kay
there is nothing to replace
Yes, I understand that, but what can you do if we don't sell this ..
Quote: Wiki
just a recipe for homemade baking powder.
Thou hast
zoyaaa
Quote: ang-kay
You can bake the same Leningradsky dough with ammonium, not with soda. Or a mix of these two baking powder, like in Domino.
I had the same thought, Angela, thanks for the options, I will try
Trishka
Quote: ang-kay
there is nothing to replace
Are letters from Ukraine not reaching us now?
Maybe in a letter, in an envelope?
Or delirium ...
Light
Quote: zvezda
what to do if we do not sell this
Send.
Quote: Trishka
Maybe in a letter, in an envelope?
Or delirium
By parcel
ang-kay
Quote: Trishka
Are letters from Ukraine not reaching us now?
Maybe in a letter, in an envelope?
Or delirium ...
Nothing goes between states. Only to convey to someone.

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