Cut washed apples into slices, core and bake in an oven with little water until soft. Cool the ready apples and force them through a strainer to make puree. Add sugar and egg whites to the apple puree and whip in a mixer to rise the mass twice- thrice its initial size and until the mass becomes almost white.

Add dissolved gelatin in thin stream to the whip mass and mix for 1-2 minutes more. Pour the mass into molds and refrigerate.

Before serving unmold the sponge by plunging the molds into hot water for several seconds and turn the dessert on dessert plates or ramekins.

Cover the sponge with fruit syrup if desired.