Indulge in the ultimate combination of buttery sablé biscuits, sweet raspberry jam, and pillowy blackberry marshmallow, all enrobed in rich dark chocolate. These elegant tea cakes are inspired by classic European patisserie traditions, offering a sophisticated twist on beloved chocolate-covered marshmallow treats. Perfect for special occasions or an elevated afternoon tea experience, these delicate confections showcase the perfect balance of textures and flavors.
Ingredients
For the Sablé Base
- 125g (1 cup) plain flour
- 45g (⅓ cup) powdered sugar
- Pinch of flaky sea salt
- 90g (6 tablespoons) cold butter, cubed
- 1 egg yolk (reserve white for marshmallow)
For the Blackberry Marshmallow
- 113g (½ cup) caster sugar
- 30g (2 tablespoons) water
- 20g (1 tablespoon) liquid glucose
- 3 gold gelatin sheets
- 1 egg white
- 40g (⅓ cup) blackberries, fresh or frozen
For Assembly
- Raspberry jam (approximately 18 teaspoons)
- 300g (10.5 oz) dark chocolate, finely chopped
Instructions
Preparing the Sablé Base
- Combine sifted flour, powdered sugar, and salt in a medium bowl.
- Work cold butter into the dry ingredients until achieving a breadcrumb texture.
- Add egg yolk and form into a dough.
- Shape into a rectangle, wrap in plastic, and refrigerate for 2 hours or overnight.
Rolling and Baking
- Allow dough to soften at room temperature for 15 minutes.
- Roll to 3mm thickness on a floured surface.
- Cut eighteen 6cm rounds, re-rolling scraps up to three times.
- Chill rounds for 1-2 hours.
- Bake at 160°C/320°F (fan) for 14-18 minutes until lightly golden.
- Cool completely on a wire rack.
Making the Marshmallow
- Heat sugar, water, and glucose to 241°F/116°C.
- Bloom gelatin sheets in ice water for 10 minutes.
- Whip egg white to soft peaks.
- Stream hot syrup into whites while mixing.
- Purée and heat blackberries, add drained gelatin.
- Incorporate blackberry mixture into marshmallow.
Assembly
- Spread 1 teaspoon raspberry jam on each sablé.
- Pipe blackberry marshmallow over jam.
- Refrigerate overnight.
- Temper chocolate to 88°F/31°C using seeding method.
- Dip assembled cakes in tempered chocolate.
- Allow to set at room temperature.
Timing
- Prep Time: 1 hour
- Chill Time: Minimum 3 hours
- Bake Time: 14-18 minutes
- Setting Time: Overnight
- Total Time: 24 hours
Nutritional Information
Per tea cake:
- Calories: 185
- Fat: 9g
- Carbohydrates: 24g
- Protein: 2g
- Sugar: 18g
- Fiber: 1g
Expert Tips
- Ensure all components are at the correct temperature for optimal results
- Use a candy thermometer for precise sugar cooking
- Work quickly when tempering chocolate to maintain proper crystallization
- Keep hands and equipment completely dry when working with chocolate
- Allow adequate setting time between layers for best structure
Variations
- Replace blackberries with raspberries or strawberries
- Use milk or white chocolate for coating
- Add vanilla bean to the sablé dough
- Incorporate different jam flavors like apricot or cherry
- Try orange blossom water in the marshmallow
Common FAQs
Q: Can I make these without a stand mixer?
A: While possible, a stand mixer is highly recommended for achieving proper marshmallow texture and incorporating the hot sugar syrup safely.
Q: Why do my tea cakes look dull after coating?
A: Dull chocolate coating typically indicates improper tempering. Follow temperature guidelines precisely for glossy results.
Q: Can I freeze these tea cakes?
A: These are best enjoyed fresh. Freezing may affect the texture of both the marshmallow and chocolate coating.
Q: How can I prevent the marshmallow from weeping?
A: Ensure proper sugar cooking temperature and complete setting time before coating with chocolate.
Storage and Make-Ahead Tips
Store completed tea cakes in an airtight container in the refrigerator for 1-2 days. The sablé base can be made ahead and frozen for up to 1 month. Marshmallow should be made fresh for best results. Allow tea cakes to come to room temperature for 15 minutes before serving for optimal texture and flavor.
For best results, complete assembly within 48 hours. The moisture from the marshmallow will gradually soften the sablé base over time, affecting the overall texture of the finished tea cakes.
