Rinse the currants, remove from the panicles and drain. Preheat the oven to 200 °C. Cream butter/light butter until creamy. Add egg yolks, vanilla sugar, sugar and lemon zest and stir to a thick cream. Mix semolina, flour and baking powder and stir into the dough alternately with the milk.
Stir into the dough. Whip the egg whites until stiff and fold them in. Mix the currants
into the dough. Grease an oven-proof gratin dish and pour the mixture
into it. Bake in a heated oven at 200 °C for 60-70 minutes.
Serve with vanilla sauce.
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