For the Kipfelkoch, mix butter, sugar, lemon zest and yolks together well. Grate the croissants into crumbs and moisten with the whipped cream.
Mix with the butter shavings, fold in the snow from the egg whites. Then pour the mixture into a buttered mold and simmer in a water bath for 45 minutes.
Then carefully turn out the boil and pour over it a frothy stirred apricot jam refined with rum.
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