Separately prepare 2 thick compotes, one with apples, the other with apricots.
Mix these 2 compotes when they are cooked, sweeten them. Add the fresh cream and flavor with rum.
Generously butter the biscuits. Arrange them on the bottom and sides of a cake mold (butter against the mold).
Pour the compote into the hollow of the lined mould.
Cover with buttered rusks.
Bake for 20 minutes in a moderate oven (th. 5-6).
Leave to cool.
Unmould.
Source:Good Desserts
