THE royalty have access to indulgent meals created by chefs. In today's episode of BBC's Royal Recipes, one chef recreated a number of the Royal Family's favourite birthday treats.

The royalty follow many traditions, including the foods they eat. Sharing on BBC’s Royal Recipes, expert Anna Haugh shared the royals' favourite chocolate cake, which they reportedly eat each family member’s birthday.

Presenter Michael Buerk explained: “When it involves a chocolate cake, it’s said the royals always use an equivalent recipe, it’s been successful since chef Gabriel Tschumi made it for this Queen’s grandmother, Queen Mary.

“It’s Tschumi’s cake .”

Gabriel Tschumi served as a chef to 3 British monarchs - Victoria , King Edward VII and King George V.

According to the presenter, this cake is one among Queen Elizabeth’s favourite birthday treats.

He explained: “They’ve had it in the least their birthdays but the Queen had this especially on her 80th birthday but with a special Highgrove twist thereto, she had fruit from Highgrove actually within the cake.”


Ingredients:

For the sponge:

Eggs

Sugar

Flour

Butter

For the ganache: 

Sugar

Cream

High quality chocolate

Method:

Start with a simmering pan of water and during a heatproof bowl, add the eggs and therefore the sugar in.

Chef Anna Haugh explained: “It cooks very gently and as you'll see, it’s filled with air and that’s exactly what you would like with a cake.

“Once you'll write the figure eight…you know that it’s ready.

“Now we’re getting to sieve the flour and you sieve the flour in order that it incorporates the maximum amount air because it possibly can.”

Then, fold the flour in with a whisk and add the melted butter to the bowl.


Anna added: “You’re making a sort of really light quite batter consistency and you only got to confirm you’re absolutely folding from rock bottom and lifting it up to the highest.

“That way, you’re ensuring you can’t see any longer of the butter or the flour.”

Then take two round cake tins and divide the batter equally between both of them.

Bake the cake at 160 degrees for 20 to 25 minutes.

Usually 160 degrees would be too cool to bake a cake but the trick of heating the ingredients over the hob makes it the right temperature.

The chef said: “Usually you'd cook cakes like this at 180 degrees.”

Once baked, let cool before cutting the sponges into two, in order that you've got four equal layers.

Once cooled, it’s time to form the chocolate ganache.

Anna explained: “So we melt some cream and a few sugar together during a pot and just when it involves the boil, you pour it over your chocolate.

“You let it rest for a moment approximately and whisk it.”

Start by adding a generous amount of ganache to the primary layer of sponge, ensuring to push it right to the sides .

Then start build up the cake, adding ganache to every layer of the cake until you reach the highest.

Next, add tons of ganache to the highest of the cake also on the edges, ensuring to hide the sponge completely. 

The cake is then able to serve.