Millionaires Blendesi Tea Cake
Makes 12 tea cakes.
Uploaded by Renshaw Baking
- 500 g Renshaw Blendesi Mallow
- 125 g Egg whites
- 600 g Dark chocolate
- 180 g Renshaw Luxury Caramel
- 100 g Caster sugar (for sweet pastry)
- 200 g Butter (for sweet pastry)
- 30 g Egg (For sweet pastry)
- 300 g Flour (for sweet pastry)
- Rainbow Dust Confetti Gold Stars
- Milk chocolate (to drizzle)
Renshaw products used
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Making the sweet pastry:
Blend the flour, sugar & butter together until it becomes a fine crumb consistency (use a paddle on a mixer).
Add the egg and mix until the dough just comes together.
Remove from the bowl and knead together by hand.
Press out into a block, cling film and place in the fridge to rest for 1 hour.
Roll out the pastry and cut out the discs, 5mm smaller than your dome mould bases.
Bake the discs at 180ºc for 10 minutes or until golden brown, leave to cool.
Place the Renshaw Blendesi in a machine bowl with a whisk.
Mix on slow speed and slowly stream in the egg white.
Whisk on top speed for between 5-6 minutes to obtain full volume.
Melt & temper the dark chocolate then brush a thin layer in to the silicon dome moulds, place in the fridge to set, repeat to build up a thick shell, ensuring a neat finish to the edges of the mould.
Once the dark chocolate has set pipe in 50g of the mellow mix.
Deposit 15g of Renshaw Luxury Caramel into the centre of the mellow.
Brush the surface of the short bread biscuit with a little of the tempered chocolate.
Place the short bread biscuit on to the mellow chocolate side down.
Seal the biscuit with a little more tempered dark chocolate ensuring a neat edge, place in to the fridge for at least 30 minutes to completely set.
Gently remove your teacake from the silicon mould and decorate as required.