Russian Slice Recipe

Name: Russian Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: for pastry; 4 ounces plain flour; 1 pinch salt; 1 ounce butter; 1 ounce lard; for filling; 4 ounces butter; 2 tablespoons rum; 1/2 lb apricot jam; 8 ounces stale cake; 1 lemon, juice of; for icing; 8 ounces icing sugar

Servings: persons

for pastry
4 ounces plain flour
1 pinch salt
1 ounce butter
1 ounce lard
for filling
4 ounces butter
2 tablespoons rum
1/2 lb apricot jam
8 ounces stale cake
1 lemon, juice of
for icing
8 ounces icing sugar

1
pastry: mix flour and salt,add fats rub in till like crumbs.
2
add enough water to make stiff dough.
3
line bottom of 7 to 8 inch shallow sided square tin bake in hot oven for 20 mins,press down halfway through cooking time if need.
4
filling: melt butter and jam,add cake and lemon with rum in bits,press into tin.
5
cover and leave in fridge overnight.
6
icing: next day make stiff paste with icing sugar cover top of slice,leave to dry then cut in slices.
7
i have found that depending on how dry or moist your cake is you may need more or less butter,it helps to have the cake as stiff as possible,i have found that putting a layer of marzipan on the top before icing is nice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: for pastry, 4 ounces plain flour, 1 pinch salt, 1 ounce butter, and more.

Yes, Russian Slice falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Russian Slice

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