Ingredients:

8 small Efko Fine Harvest apples
12 dag butter
15 dag sugar
1 Pkg. vanilla sugar
12 dag peeled almonds
8 eggs
1/8 l cream
4 tbsp marmalade (apricot, currant or cranberry)

Method:
Add butter to the sugar, then egg white, and gradually whip to a foam. Mix grated almonds with cream, then add foamy mix. Peel apples, remove pips and stew the in sugared wine/water base. Place the apple in a butter greased soufflé dish in such a way that the apples do not touch. Fill the empty apple cores with marmalade and then pour almond mix over the apples in the dish. Bake at low heat for approximately one hour and then serve immediately.