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Soak apricots in water for one hour. Drain. Cook them with 1 cup sugar until tender. Cool. Keep the water.
Blend apricots with enough of the water to form a purée.
Measure 8 tablespoons from the apricot water and soak gelatine in it.
Heat gelatine just until dissolved.
Beat egg whites until stiff. Add rest of sugar and continue beating until smooth and glossy.
Reduce speed and add gelatine and apricot purée carefully.
Pour into oiled tube pan and take to refrigerator for 4 hours.
To unmold, place pan over hot water a few seconds and invert mold immediately on a serving dish.
Cover with pastry cream and serve rest in a sauceboat.
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