1.   Lay the slices, crumb side down, over the fruit, overlapping them slightly like roof tiles.

2.   Keep layers crumb side up.

3.   Place one cooled cake layer, crumb side up, on a serving plate.

4.   Sprinkle some of the reserved crumbs over the four fish cakes then lift each up with a spatula and plop into the pan, crumb side down.

5.   Top with remaining cake layer, crumb side up.