Line a baking tray with 2.5 kilograms of a sweet pastry sheet.
Spread 500 grams of Barker's Raspberry Patisserie Filling on top of the pastry.
Deposit 1.6 kilograms of a plain muffin batter on top of the raspberry filling and spread out evenly (do not overfill with batter).
Pipe approximately 700 grams of Barker's Raspberry Patissserie Filling randomly on top of the batter, and then sprinkle with 150 grams of almond flakes on top.
Bake at 180 degrees Celcius for approximately 20 to 22 minutes or until golden brown in colour.
Remove from oven and cool.
Drizzle over the top with melted white chocolate.