For the apple crumble, whisk eggs and whipping cream, grate in marzipan and stir in rum.
Turn the brioche slices in the egg mixture. Wash and core apples, cut into thin slices, sauté in butter for 2 minutes on both sides and sprinkle with lemon juice.
Place brioche slices alternately with apples in a greased baking dish, finally drizzle with the remaining egg cream.
Bake the apple pancake for 10 minutes at 175 °C.
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