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
  1. DOUGH
  2. Whisk eggs and sugar until they are lighter in color.
  3. Add the flour and baking powder.
  4. Pour the dough on to a lined baking tray.
  5. Bake for about 8 minutes on 180 degrees.
  6. BUTTER CREAM
  7. 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.
  8. The cake should be divided in three. Put them on top of each other with a thin spread of raspberry jam on every layer.
  9. Use a glass or something round to cut shapes out.
  10. Pipe the butter cream on top.
  11. Put the green marzipan on top.
  12. Dip the cakes bottom in chocolate.
  13. 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/