Dessert soufflé

Grind the melted butter and flour well, pour 800 g of hot milk and cook with continuous stirring until the mass begins to lag behind the walls of the dishes. Add 80 g of sugar, 5 egg yolks (one each) to the warm but not hot mass and mix everything well. Then add 5 egg whites whipped with 20g of sugar. Melt the tar in a pan and bake from the cooked mass of pancakes 1 cm thick. Grease the enameled pan (the diameter of its bottom should be equal to the diameter of the pancake) with oil, put the pancake on the bottom, sprinkle it with a mixture of ground nut with sugar, moisten with several drops of rum and cover with a second pancake, which is greased with a liquefied fruit suspension, drizzle with rum and cover with a third pancake. Sprinkle the third pancake with a mixture of cocoa and sugar and sprinkle with rum too. Put all the pancakes in this way. Of the 5 egg whites, 120g sugar, beat the foam, stir it with a little bit and coat the top pancake with this mixture. Bake dessert soufflé at a low temperature.