Mix milk with cream, add cinnamon, bring the mixture to boil, then cool.

Mix milk mixture with eggs, add powdered sugar and whisk.

Slice thinly buns, brush with butter and put in a mold, covered with parchment.

Scatter over minced dried apricots, pour with milk-egg mass and season with cinnamon.

Bake for 30 minutes over 355°F.

When serving, brush prepared charlotte with jam and cut into portions.