1/2 cup bread crumbs; 1 cup of thick cream; 1 cup canned apricots; 2 tablespoonfuls of browned bread crumbs; 3 tablespoonfuls of sugar; 1 teaspoonful of vanilla extract; 3 eggs; and 1/4 teaspoonful of salt.

Whip up the cream until stiff, then add the yolks of the eggs, the salt, sugar, vanilla and the whites of the eggs beaten to a stiff froth. Butter a mould and dust it with the browned bread crumbs, put a layer of white bread crumbs, then a layer of the apricots and some of the mixture; continue this until the mould is full. Bake for thirty minutes. Serve decorated with whipped and sweetened cream.