 
Apple souffle/
Sufleu de mere
6 big apples, 6-7 egg whites, 1/2 cup sugar, ground cinammon
Whip the egg whites and mix with sugar and an apple paste obtained by baking and straining the apples. Add ground cinammon, pour into a non-reactive mold and bake for 15-20 minutes. Serve warm.
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Japonese souffle/
Sufleu japonez
7 oz/200 g butter, 4 oz/100 g chocolate or cacao, 7 oz/200 g confectioner's sugar, 1 tablespoon flour, 4 eggs, butter and flour for the mold
Cream the butter with the sugar, add the yolks one by one. Add the chocolate or cacao, flour, mix well, then mix in the whipped egg whites. Pour the mixture into a special molk with tight lid. The mold should be buttered and sprinkled with flour. Put this mold into a larger pot with boiling water, set on heat and boil for 30 minutes. Serve cold with vanilla sauce or wine sauce.
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Milk souffle/
Sufleu cu lapte
10 oz/300 g milk, 4 oz/100 g sugar, 1 1/2 oz/40 g potato flour, 1 oz/30 g butter, 4 eggs, salt
Set the milk to boil with the sugar; when the milk is bubbling, add the potato flour previously mixed with a little cold milk in another bowl. Let boil for 2 minutes, remove from heat, add butter, salt and the yolks one by one, stirring continuously. At the end, add the whipped egg whites. Pour everything into the buttered souffle dish and bake for approx. 20 minutes. Serve immediately.
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Sour cream souffle/
Sufleu cu smintina
2 cups sour cream, 3 tablespoons flour, 5 eggs, 1/2 cup sugar, grated peel from 1 lemon
Mix the flour with sour cream in a pan. Set on heat and keep on stirring until it starts to bubble. Remove from heat and let cool. When it is cold, add the separately mixed yolks, sugar and lemon peel. Mix well, then add the whipped egg whites. Pour the mixture into a greased mold. Bake for approx. 20 minutes. Serve warm.
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