Line tray with a thin layer of sweet pastry approximately 3mm thick. Apply a layer of Apricot Jam evenly over the sweet pastry base. Blend Group 1 together on slow speed for 3 minutes. Spread Group 1 on top of the Apricot Jam evenly. Top evenly with Group 2. Bake at 170¡C for approximately 45-50 minutes. Leave to cool before cutting.
Recipe percentages are on total batter / mix weight (100%)