This indulgent cake is a celebration of the classic Domino biscuit. With its rich cocoa and creamy vanilla filling, making an appearance in every layer from base to topping. A dream for anyone with a sweet tooth, and an especially nice pick for Father’s Day.
The recipe was originally created for Pere ja Kodu magazine in November 2020, where we featured a series of cakes for Father’s Day. It’s funny to think how quickly time flies — but the love for these flavours hasn’t aged a day.
This cake is also wonderfully easy to prepare together with children. Whether your little one helps to crush biscuits or stirs the filling, there’s a role for every pair of small hands in the kitchen.
And if your dad (or anyone in the family, really) happens to be a Domino fan, then this one’s a guaranteed hit. Happy Father’s Day — and don’t forget to hug your daddies.
Domino Cake
Ingredients
Base:
Cream:
For decoration:
Preparation
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Crush the Domino biscuits and mix with the melted butter. Press the mixture into the base of a 26 cm springform cake tin lined with baking paper. Smooth into an even layer and place in the fridge to chill.
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For the filling, add the curd cheese paste, frozen blackcurrants, agave syrup, and vanilla sugar to a bowl. Blend with a hand blender until the mixture is smooth and creamy.
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Soak the gelatine leaves in cold water. Meanwhile, heat the lime juice in a small pot. Squeeze out the excess water from the gelatine, then stir the softened leaves into the warm lime juice until dissolved. Pour the gelatine-lime mixture into the cream and mix well.
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Break the remaining 100 g of Domino biscuits into chunks and fold gently into the filling. Pour the mixture onto the chilled biscuit base and smooth the top. Refrigerate for at least 5–6 hours, or overnight, until fully set.
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To serve, remove the cake from the tin and slide onto a serving plate. Whip the cream and decorate the cake with piped swirls, whole Domino biscuits, and edible silver pearls for a festive finish.
