Grate the rusks very finely, it`s worth the effort. Sieve the crumbs so that only very fine crumbs are used. The rusk fragments can be ground in stages in a coffee grinder with a fly knife or in a food processor.
Mix the applesauce with the cinnamon. Wash and dice the apple.
Melt the butter and add the raw cane sugar. Stir in the rusk crumbs. Mix everything well, looks like crumbled crumbles. If the mixture seems too crumbly, add 1 tablespoon of milk, not more, otherwise it will be too runny.
Put the crumbs in a small or medium baking dish. Layer the applesauce on top. Do several layers. Place the diced apple on an applesauce layer, sprinkle with cinnamon if necessary. The last layer should be rusk crumbs. With a mold size of 20 x 20 cm, height 8 cm, there can be 6 layers.
Bake the casserole for about 30 minutes at 200 degrees (convection 180 degrees).
Whip the whipped cream and refrigerate until ready to serve. Cinnamon cream is fine too.
The casserole can be served warm or cold with whipped cream. If you have and like apple jelly - add a tablespoon, very tasty.
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