Russian Slice

V.1 

Freeze all the left over cake pieces from making cakes and use them to make a lovely recipe – Russian Slice.

Line a deep sided flan dish with short crust pastry, bake blind and cool.  Warm some jam and add a flavouring (I used a small bottle of almond essence, the flavour needs to be quite strong) mix well.
Cut the cake pieces into chunks and pour over the jam, coating the cake and gently stir to coat all the pieces.
Spread the mixture into the pastry cake. Cover with a thin layer of sponge (swiss roll type).  Cover with cling film, place a plate or something the same diameter as the flan and weigh down the filling for a few hours.
Remove cling film and cover with glace icing and decorate. I used with cherries and feathered the icing.  (NB - doesn't have to have the icing)

V.2

Ingredients

8 oz dry chocolate cake (any type)
12 oz dry white cake (any type) or madeira
2 oz butter
1 tbsp lemon juice
6-7 heaped tsp seedless raspberry jam
3 tbsp dark rum

Break the white and chocolate cake in chunks in a mixing bowl.  Rub the two cakes together with your fingers to produce a dry crumb mixture (?).  Gently melt the butter.

Place the seedless raspberry jam into the bowl with the Tbsp lemon juice.  Pour in the melted butter.  Add the rum and mix together well.  Taste the mixture to see if you need more rum.  Your Russian Slice recipe mixture will be a dark brown/red and thick textured.

Line a small loaf tin with plastic wrap.  Add the Russian Slice filling.  Make the top even with the back of a spoon.  Cover the Russian Slice with the plastic wrap and place into a fridge for a few hours.

Take the Russian slice out of the loaf tin.  Slice and serve as desired.  You can place a slice on top of some shortcrust pastry or eat it as it is.

Enjoy your Russian Slice Recipe just like from a bakery.


(?) or keep pieces quite large, perhaps.