Crumble the shortbread biscuits and place in a bowl. Melt the butter in the pan and then add it to the bowl with the biscuits.

Mix the mass together. Now put in a greased springform pan and bake for 5-10 minutes at 180 ° C top and bottom heat on medium level.

Put all remaining ingredients together in a bowl and stir until smooth. Take the bottom out of the oven and spread the cream cheese cream on top.

When filling the mold, make sure that the surface of the cream is as smooth as possible. Now fill a casserole dish 1/3 with water and place it on the bottom of the oven.

The water vapor produced during baking protects the surface of the cake from cracking.

Bake for another 45 minutes, until the edge turns golden brown. After baking, the cake must stand in a cool place for at least 5 hours.

Caramelize white sugar with two pinches of salt in the pan over medium-high heat. Move the sugar in the pan as little as possible.

When the sugar has become supple, place on a baking sheet with parchment paper and spread smoothly.

Chill for at least 5 hours. Once the caramel has cooled down, individual splinters can be broken out of the large platter.

Core the apples and cut into coarse but even pieces. Depending on your preference, the apple can be peeled or not.

Now place with the maple syrup in a saucepan over medium heat. Then add the apple strudler and the rum to the pot.

When the alcohol has boiled off, add the butter, brown sugar, vanilla extract and a splash of lemon juice.

Now let the whole thing boil down for 15-25 minutes. The compote is best served warm.