I invented this cake years ago when I was living in a flat with a kitchen the size of a broom cupboard. I just didn’t have the space to bake and have food in the oven at the same time. I was cooking a birthday dinner party and this cake hit the spot. You can decorate as magnificently as you want.It is  better eaten on the day, or kept in the fridge.

Serves 8-10.

Ingredients:
3 shop bought sponge flans
A large tub of whipping cream (1000 ml)
A tub of ready made custard (very thick)
3 tablespoons of raspberry jam
A punnet (or tray) of raspberries
Berries to decorate
Sherry (optional)

How:
Place half the jar of raspberry jam in a saucepan with the raspberries and sherry.
Gently heat and simmer till reduced and runny but spreadable. Leave to cool for a bit.
Put the first flan, hollow side up, on a cake board with a little bit of the jam underneath to stick it.
Spread the cooled raspberry jam mixture over the hollow part of the sponge flan (it will soak in) then tip in some custard till it’s level with the top edges of the flan. Place the next flan on top, hollow side up, and spread the raspberry jam mixture over it. This time put more custard in so you create a mound.
Take the last flan and spread the jam mixture into the hollow side and place it on top of the other two flans, hollow side down.
Whip the cream into soft peaks. Using a spoon, spread the cream all over the assembled flans, using a knife to smooth the surfaces.
You can decorate with piped cream, if you want, and fresh berries or the decoration of your own choice.
Store in the fridge for a couple of hours before eating.