Ingredients
Linzer Torte Base
SwissBake® Blondie - 1000g
Water - 250 gm
Oil - 240g
Almond Powder - 120gm
Dark Cherry Filling - 400 – 450 gm
Method
1. Prepare the blondie batter by mixing all ingredients as per the standard process.
2. Pipe or spread the batter into a tray at a 0.5mm to 10mm thickness.
3. Parbake at 170-180°C for 10-12 minutes.
4. Spread the dark cherry filling evenly over the parbaked base.
5. Add almond powder to the remaining batter and pipe a lattice pattern on top.
6. Bake at 170-180°C for 18-20 minutes or until golden brown.
7. Allow to cool before slicing.
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