Prepare two thick compotes separately: one with apples and one with apricots.
Combine the cooked compotes, sweeten with sugar, stir in fresh cream, and flavor with rum.
Generously butter the rusks. Line the bottom and sides of a cake mold with them, butter side against the mold.
Pour the compote mixture into the lined mold.
Top with additional buttered rusks.
Bake for 20 minutes in a moderate oven (th. 5-6, 210°C).
Let cool completely, then unmold.
Source: Good Desserts
