How To make Queen Elizabeth Cake

Queen Elizabeth Cake - Nana's Cookery Tips & Tricks

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And Twitter iNGREDIENTS AND DIRECTIONS BELOW


INGREDIENTS FOR CAKE 350 DEG. 30-40 MIN. GREASED 13X9 PAN

1 CUP BOILING WATER,1 CUP DATES,PITTED AND CHOPPED, 1/4 CUP (2 OZ.)SOFT BUTTER,1 CUP WHITE SUGAR, 1 EGG, 1 TSP.VANILLA, 1 1/2 CUPS FLOUR, 1 TSP.BAKING SODA,1 TSP.BAKING POWDER, 1/2 TSP SALT.

DIRECTIONS
POUR BOILING WATER OVER DATES IN SMALL BOWL AND COOL

MEASURE FLOUR,BAKING POWDER,BAKING SODA AND SALT IN SMALL BOWL

.CREAM BUTTER AND SUGAR IN LARGE MIXING BOWL..BEAT IN EGG AND VANILLA.

ADD FLOUR MIXTURE TO CREAMED MIXTURE IN 3 PARTS,ALTERNATELY WITH DATE MIXTURE,BEGINNING AND ENDING WITH DRY MIXTURE. SPREAD MIXTURE IN GREASED 13X9 PAN .BAKE AT 350 FOR 30-40 MIN UNTIL INSERTED PROBE COMES OUT CLEAN.

TOPPING INGREDIENTS

1 CUP FLAKED COCONUT,1/2 CUP CHOPPED WALNUTS OR PECANS, 2/3 CUP BROWN SUGAR, 6 TBS.(3 OZ.)BUTTER, AND 1/4 CUP LIGHT CREAM

DIRECTIONS

MIX INGREDIENTS IN A SMALL SAUCEPAN AND COOK OVER MEDIUM HEAT AND BOIL FOR 3 MINUTES. SPREAD OVER HOT CAKE AND BROWN UNDER BROILER.

COOL AND ENJOY!

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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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Queen Elizabeth cake recipe | delicious simple recipe

المكونات
٣ كوب طحين
كوبين سكر
كوبين تمر مقطع
نصف كوب زبدة
ملعقة بيكربونات الصودا مع ملعقة بيكن بودر
ملعقة صغيرة ملح
ملعقة فانيلا
٢ بيض
كوب جوز
مكونات الصوص
كوب حليب
كوب سكر بني
ملعقتين زبدة
كوب جوز الهند
Ingredients#
_3 cups flour
_ two cups of sugar
_ Two cups of chopped dates
_Half a cup of butter
_One teaspoon of bicarbonate of soda with one teaspoon of baking powder
_ Teaspoon salt
_ vanilla spoon
_2 eggs
_cup walnut
#Sauce ingredients#
_ a cup of milk
_brown sugar cup
_ two tablespoons of butter
_coconut cup

Former Royal Chef Revisits Prince William's 'Chocolate Biscuit' Grooms Cake for the 10th Anniversary

As Prince William and Kate celebrate their 10th Wedding Anniversary. I look back at his Grooms Cake, why he chose the Queen's favorite afternoon tea cake and the history of the recipe.

The Queen has two chocolate cakes in her life The ganache chocolate sponge (birthday cake) that I made a video of earlier and this one, her favorite... the chocolate biscuit cake. Below is the authentic recipe, easy to make, no bake and delicious!

My new line of SEASONINGS and LATEST COOKBOOK are available here...

Here's a link to the McVities rich tea biscuits (cookies)

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Here's the recipe..
Chocolate Biscuit Cake
4 ounces dark chocolate.(for the cake)
4 ounces granulated sugar.
4 ounces unsalted butter. (softened)
8 ounces Rich tea biscuits.
½ teaspoon butter for greasing.

8 ounces dark chocolate (for coating) 1 ounce chocolate (for decoration)

Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper. Break each of the biscuits into almond size pieces by hand and set aside. Cream the butter and sugar in a bowl until the mixture starts to lighten. Melt the 4 ounces of chocolate and add to the butter mixture whilst constantly stirring. Fold in the biscuit pieces until they are all coated with the chocolate mixture. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded. Chill the cake in the refrigerator for at least three hours. Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate. Slide the ring off the cake and turn it upside down onto a cake wire. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. Allow the chocolate to set at room temperature. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake. Makes 1 6 inch round cake – 8 portions.

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Making the Queen's Favorite Dessert

The amount of chocolate in this dessert is enough to put me in the grave ...

Ingredients:

125g unsalted butter (softened), caster sugar, and dark chocolate (chopped)
250g Rich Tea biscuits (broken up into small pieces)
125g heavy cream and more dark chocolate (chopped)

Recipe:
* Mix your butter and caster sugar together until light and fluffy
* Add in your melted dark chocolate and the biscuits and mix everything together
* Put it into your cake pan and let it chill in the fridge for 1 hour
* Bring the heavy cream to a simmer and pour it over the rest of thedark chocolate, then mix until combined
* Spread the chocolate ganache around the cake and top with chocolate shavings
* Let cool at room temperature and enjoy!

#shorts #queen #dessert

Queen Elizabeth II's Cake - Dished #Shorts

On today's Dished #shorts we're making Queen Elizabeth II's Cake
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If you love this how to make a Queen Elizabeth cake, a royal chocolate biscuit cake recipe, let us know what you think in the comments below! #cake #queenelizabeth #royalfamily

How to make Queen Elizabeth’s Favorite Cake:
Chocolate biscuit cake:
- First, crush up 2 cups of rich tea biscuits or sweet cookies
- Then whisk 2 egg s
- And add 1 cup of softened unsalted butter
- Followed by 1 cup of granulated sugar
- Mix all ingredients together thoroughly
- On a double boiler, melt 1 cup of dark chocolate
- Add you egg and sugar mixture to the double boiler
- Mix all ingredients together until fully combined
- Now mix in your crushed rich tea biscuits
- Add the contents of the double boiler to your cake form
- Chill the cake in the refrigerator for at least 3 hours
- Remove the cake from the refrigerator and let it stand

Chocolate glaze frosting:
- In a double boiler, melt 2 cups of dark chocolate, for coating
- Pour the melted chocolate over the cake and smooth the top and sides using a palette knife
- Allow the chocolate to set at room temperature
- Your Queen Elizabeth cake is now ready to serve!

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Former Royal Chef Shares The Queen’s Chocolate Birthday Cake Recipe

The Queen has two birthdays a year and celebrates each, with her Grandmothers (Queen Mary) chocolate cake recipe. It’s a family recipe that has been passed down from Queen’s chef to King’s chef to Queen’s chef and is laden with chocolate. The Queen’s favorite. Her Grandmother’s favorite and will be your favorite too!

Here is the authentic recipe that we made twice a year during the eleven years I was rattling pans in the royal kitchens at Buckingham Palace. Layers of delicious chocolate genoise sponge sandwiched together with dark chocolate ganache and enrobed in poured chocolate. The perfect birthday cake!

My new line of SEASONINGS and LATEST COOKBOOK are available here...

Here's the link to my Merch...

Check out the fabulous Mercer knives I use in my videos here;


Check out my Dallas Based Catering Company 'Eating Royally' for Your Next Event!


Don't forget to follow me on Instagram for foodie tips and more recipes.


Visit my website;


Chocolate Birthday Cake
12 egg yolks
4 whole eggs
8 ounces sugar
4 ounces flour
2 ounces cocoa powder
4 ounces butter

For the filling;
1 lb 60% dark chocolate
16 fluid ounces heavy cream

For the coating;
1 lb 60% dark chocolate
16 fluid ounces heavy cream

Whip the egg yolks, eggs and sugar in a mixing bowl. Place the bowl over hot water and whisk until the mix is hot. Remove from the pan of water and whisk on a mixer until the mixture thickens and leaves a ribbon on top of the mix when the whisk is lifted out of the mix.

Melt the butter and sieve the flour and cocoa together. Pour the butter into the eggs and then add the cocoa/flour mix. Cut and fold into the egg mix until combined and no lumps. Pour into a 9-inch cake tin lined with parchment paper, sides and bottom greased and floured and bake at 350 degrees for about 30 minutes or until a toothpick inserted into the sponge comes out clean.

Place the cake onto a cooling wire and leave to cool for 5-10 minutes then invert the cake onto another cooling wire, remove the tin and the parchment. Allow the cake to cool completely.

While the cake is cooling melt the chocolate filling and bring the cream to a boil. Pour the cream onto the melted chocolate and whisk until smooth. Refrigerate until almost set.

Slice the cake into three layers and sandwich with the chocolate filling. Place the cake onto a cooling wire. Repeat the process with the chocolate and cream for the coating. Spoon over the top of the cake and down the sides until all is covered. Allow to set.

Refrigerate the left over chocolate ganache and use to decorate the cake.