Rugbrødskage (rye bread cake)

Instructions

1. Crumble the stale rye bread finely in a bowl.
2. Melt the butter in a pan, add the crumbled bread and fry it for 5 minutes, stirring.
3. Add the sugar and cinnamon, mix and let it caramelise for a minute, then remove from the heat.
4. Peel the apples, grate them finely, then cook them for 5 minutes with a little water until tender.
5. Whip the cream with the icing sugar and rum until you get a firm whipped cream.
6. In glasses, alternate layers of crumbled bread, stewed apples and whipped cream.
7. Finish with a layer of whipped cream and refrigerate for at least 1 hour before serving.