Bakels
Baking ingredients since 1904

APRICOT STREUSEL SLICE

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Cakes and Muffins - Cake and Sponge Stabilisers
Cakes and Muffins - Slices
Recipe No:  R210m
Group  Ingredient KG
  FINO SPONGE MIX 1.900
  Rolled Oats 0.100
  Butter or MORAH CAKE 0.450
  Golden Syrup 0.100
  Water 0.150

  Total Weight 2.700
Method:  1. Place all ingredients in machine bowl in above order.
2. Mix to a crumbly consistency.
3. Sheet out sweetpaste and line a baking tray.
4. Cover with Apricot Slice filling.
5. Over this crumble the above streusel topping and gently press down.
6. Oven temperature 190C (375F).
7. When cold dust lightly with icing sugar and cut into squares.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  One Standard Baking Tray