Danish frog cake

This green little frog cake is a common cake in Denmark. Today it is called Kajkage (Kaj cake) because it resembles the beloved frog called Kaj from a Danish children’s program. Danish bakeries started selling this cake in the 1950s, but at that time it was not meant to be Kaj, it was just a frog cake (Frøkage).

The cake is made of marzipan and cream filling. This recipe is from the old town in Aarhus in Denmark, which is an open air-museum showing life in Denmark during the 1700s, 1800s and 1900s.

Save Print

Danish frog-cake

Ingredients

DOUGH
5 eggs
150 g sugar
150 g flour
2 tsp baking powder
RASPBERRY BUTTER CREAM
500 g soft butter
100 g icing sugar
25 g vanilla sugar
50 ml boiling water
200 g raspberry jam
Green marzipan
Icing and melted chocolate

Instructions

DOUGH
Whisk eggs and sugar until they are lighter in color.
Add the flour and baking powder.
Pour the dough on to a lined baking tray.
Bake for about 8 minutes on 180 degrees.
BUTTER CREAM
Blend the butter, sugar and vanilla together. Add the water slowly. When the batter is whisked until it is lighter in color add the raspberry jam.
The cake should be divided in three. Put them on top of each other with a thin spread of raspberry jam on every layer.
Use a glass or something round to cut shapes out.
Pipe the butter cream on top.
Put the green marzipan on top.
Dip the cakes bottom in chocolate.
Make a small cut in the middle to make a mouth. Add eyes by piping icing and then a little drop of chocolate on top.