Golden Oreo Tea Cakes
 
Prep time
Total time
 
These are delicious tea cakes filled with light marshmallow, fruity jam and golden Oreos to finish them off with a hint of honeycomb, all enrobed in thick milk chocolate. Alternative recipe using peanut butter Oreos supplied. Equipment needed: Silicone teacake mould
Author:
Recipe type: Cake
Serves: 6
Ingredients
  • 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
Instructions
  1. 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.
  2. Using a pastry brush, brush chocolate into each tea cake mould.
  3. Place the mould into the fridge for a couple of minutes and then repeat the process until all the chocolate has been used up.
  4. Leave the mould in the fridge between each stage.
  5. 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.
  6. Remove from the heat source and leave to cool.
  7. Crush the Golden Oreos in a freezer bag, with a rolling pin. Or in a food processor.
  8. Melt the butter in a saucepan and remove from the heat. Add the crushed biscuits and mix well.
  9. Start melting the remaining chocolate in a bowl over a boiling water, once melted remove from the heat.
  10. Remove the tea cake mould from the fridge and fill each mould with marshmallow to no more than ¾ full.
  11. Add ½ tsp of jam to the centre of each mould on top of the marshmallow.
  12. 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.
  13. 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)
  14. Place the mould back in the fridge and chill for an hour.
  15. Carefully remove the mould from the fridge and invert onto a flat surface and peel the silcone mould off gently.
  16. Enjoy!
Notes
To make a peanut butter version:
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.

Tips
- 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.
Recipe by Cherished By Me at http://cherishedbyme.com/2015/08/golden-oreo-tea-cakes/