Egg (whites) 84, 35 sugar, apricots or plums 60, oil 2, 5 powdered sugar, milk or cream 150.
Apricots or plums are washed in cold water and remove them from the bone. Prepared fruit put in a saucepan, add a little water, simmered them until tender, then cool and rub through a sieve. In the resulting puree add the sugar and stir with wooden whisk, boil until thick.
The prepared mixture, without cooling, pour in the beaten egg whites, stirring intensively whisk.
Bake souffle and serve also as vanilla.
Fresh apricots can replace canned apricot puree.