SOS a New Orleans cook: I read about Russian cake, for which you crumble up a lot of leftover cake etc and moisten it with some appropriate liquid and refrigerate for a day the resulting patchwork quilt of a dessert, then serve with whipped cream. I have now done this, using leftover Panera cinnamon raisin bread, stale doughnuts, and some fudge-frosted brownies, plus a few pecans, and moistening with pineapple juice, rum, and a little honey. My question is, how wet should this be? How stiff? I think we will have to eat mine with a spoon. Is it ever supposed to be sliceable? Please orient this Northern girl to Russian cake. It's a wonderful thrifty idea I would like to cultivate. Thanks.