At the bottom of a baking dish and pour the caramelized 1 pm .ch. sugar. By postegne on it are arranged drained fruit compote. On them, sprinkle chopped walnuts. Sorting brioche slices. Make a topping of 6 eggs, beaten with a few tablespoons of sugar and 1 liter of milk. Thereto was added vanilla, grated lemon zest and 1 tsp rum. Cake baked in low oven until milk mixture thickens. Serve with fruit turn up.