PREPARATION

• In a mixer bowl, add premix, almond powder, almond essence, curd, softened butter, and eggs.
• Put in whipping blade and run the mixer on LOW for 1 min.
• Scrape the sides of the bowl and run the mixer on HIGH for 2 mins.
• Spread two-thirds of the mixture in a pan and keep the remaining mixture aside.
• Take the apricot and fruit / berry jam, mix and mash it with palette knife to smoothen it.
• Spread a layer of Jam on the above mixture.
• Take the remaining mixture (of base), roll in thin strips and place crosswise on the pan over the jam.
• Bake at 160°C for 25-30 minutes.
• Serve warm / cold.

PRECAUTIONS

• The batter should not be over-mixed.
• Oil should only be added at the stage indicated; adding oil along with water would give a less risen cake.
• Baking pan should be greased or lined with a butter paper to ensure that the product comes out easily.
• Do not over-bake.