Kaj cake

Vanilla muffins

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• Start by putting eggs and sugar in a bowl.
• Whisk them together (preferably with an electric mixer) until it becomes airy and white.
• Continue whisking while adding the milk.
• Place a sieve over the bowl and add flour, baking powder, vanilla sugar, and salt to the mixture. This will prevent lumps.
• Then use a spatula or wooden spoon to gently stir the mixture together. Do this gently to avoid knocking the air out of the mixture.
• Divide the batter evenly into 12 molds (I used paper muffin cups) and place them in a muffin baking tray. If you don’t have one, then place them gently on a baking sheet.
• Bake them for 15 minutes at 180 degrees Celsius (356 degrees Fahrenheit) in a convection oven.
• When they come out of the oven, place them on a cooling rack (still in the paper cups) so they can cool down.
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• Start by putting the cream in a bowl and whisk it well. It should not turn into whipped cream (yet). It should just become a bit thicker and creamy.
• Blend your raspberries - either in a blender or with an immersion blender. They should become a puree. If you find that you can’t blend it well enough or don’t like the lumps, you can sieve it before using it.
• Mix powdered sugar and the pureed raspberries in the bowl with cream and finish whisking.
• Remember, as soon as your whipped cream can almost stand by itself (turned upside down), it’s done. The foam will set completely by itself in a couple of minutes.
• Put the raspberry foam in a piping bag with a thick nozzle.
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• Start by kneading marzipan with powdered sugar and glucose syrup.
• Then take a bit aside which will be used for the tongue. Add a few drops of red food coloring to it. Knead until all the marzipan has taken the color.
• Repeat the same process with the larger amount and the green food coloring.
• Sprinkle some powdered sugar on the kitchen counter to prevent sticking.
• Roll it out into a thin layer with a rolling pin - it should be about 0.3 - 0.5 cm thick.
• Use a cutter of about 6 cm to cut out 12 "frogs".
• Roll out your small lump of red marzipan and cut a small tongue.
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• Keep your muffins in the form.
• Use the piping bag to put a layer of raspberry foam on top of your vanilla muffins.
• Cut a small mouth in each piece of green marzipan and gently place them on top of the foam.
• Place the tongue in the opening and finally the eyes. (Eyes are attached with a little bit of glaze made from water and powdered sugar)
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