I have received product from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit www.facebook.com/oreo
Trying to think up a brand new recipe using Oreos is harder than you think, just about every combination has already been done so I really had to think outside of the box. I love tea cakes so how about Golden Oreo tea cakes? I have to say the golden oreo honeycomb taste combined with the rich fruity jam and light fluffy marshmallow all enrobed in thick milk chocolate is a winner.
Don’t be put off by the time these take, they can be done in short stages and do not require any baking, the wait will be worthwhile.
And if you especially love peanut butter, try the recipe substituting the Golden Oreos with Peanut Butter Oreos, as described. The peanut butter Oreo and jelly tea cakes were a hit here. I however, prefer the Golden Oreo version.
These Golden Oreo tea cakes make a gorgeous afternoon tea treat, they are big and mighty and wonderfilled with the marshmallow and jam but every calorie is worth it! Don’t let the side down by buying cheap jam, go for the best you can afford (or make your own).
The peanut butter Oreo version is a modern twist on peanut butter and jelly and the saltiness of the peanut butter Oreos and the peanut butter flavoured marshmallow cream is a great combination with the sweet but bitter chocolate.
Golden Oreo Tea Cakes recipe, plus Peanut Butter Oreo & Jelly Tea Cakes
- 350g milk chocolate
- 2 large egg whites
- 70g caster sugar
- 1½ tbsp golden syrup
- 1 tsp vanilla extract
- 10 Golden Oreos
- 60g butter
- 3 teaspoons of jam
- Boil a pan of water and then turn off the heat source. Slowly melt 200g of the chocolate in a heatproof bowl placed over the pan of water.
- Using a pastry brush, brush chocolate into each tea cake mould.
- Place the mould into the fridge for a couple of minutes and then repeat the process until all the chocolate has been used up.
- Leave the mould in the fridge between each stage.
- Put the egg whites, caster sugar, golden syrup and vanilla extract into a heatproof bowl and place over a pan of simmering water and whisk with an electric whisk until the mixture is thick and holding peaks.
- Remove from the heat source and leave to cool.
- Crush the Golden Oreos in a freezer bag, with a rolling pin. Or in a food processor.
- Melt the butter in a saucepan and remove from the heat. Add the crushed biscuits and mix well.
- Start melting the remaining chocolate in a bowl over a boiling water, once melted remove from the heat.
- Remove the tea cake mould from the fridge and fill each mould with marshmallow to no more than ¾ full.
- Add ½ tsp of jam to the centre of each mould on top of the marshmallow.
- A teaspoon at a time add the biscuit mixture to each mould to cover the marshmallow. Add more if necessary and press down very gently.
- Spoon the melted chocolate on top of the biscuit ensuring the tea cake is sealed. (Don't worry too much if there is an over hang of chocolate)
- Place the mould back in the fridge and chill for an hour.
- Carefully remove the mould from the fridge and invert onto a flat surface and peel the silcone mould off gently.
Replace the Golden Oreos with ten Peanut Butter Oreos one.
Use 350g dark chocolate instead (optional)
Replace the vanilla extract with 1 tsp of peanut butter which can be added and whisked into the marshmallow once it is thick.
- Don't overfill with marshmallow filling, however tempting. If you have any left over eat it! It's delicious.
- If you need to make the edges of the tea cakes neater, use a pair of kitchen scissors.