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INGREDIENTS
These are my leftovers. Savoy sponge cake and marbled cake.

These are my leftovers. Savoy sponge cake and marbled cake.

You can break them to crumble or as I am doing small cubes

You can break them to crumble or as I am doing small cubes

In the microwave , melt butter and jam mix well then add the rhum and add the mix over the cake bits

In the microwave , melt butter and jam mix well then add the rhum and add the mix over the cake bits

Mix .

Mix .

And put in the mould. Here I used a 20x20 cm lined with parchment paper. Press them tight and refrigerate for 4 hrs or overnight

And put in the mould. Here I used a 20x20 cm lined with parchment paper. Press them tight and refrigerate for 4 hrs or overnight

Slice and serve

Slice and serve

  • 4.0c Sponge cake leftovers tightly packed
  • 1/2c Jam of choice (apricot)
  • 2.0Tbsp Butter or 3 melted
  • 1/4c Rhum
  • Mould of choice