Danish frog-cake
- 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
- 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.
Recipe by Dear November at https://www.dearnovember.com/2016/02/danish-frog-cake-kajkage/
3.5.3208