Semolina biscuit with milk and cream

1. Separate the whites from the yolks. Beat the yolks with a mixer, gradually adding sugar until white. Wash the whisks and beat the whites into a soft foam. Mix whites and yolks, add semolina and flour, mixing from bottom to top.

2. Put the dough in a form covered with oiled baking paper. Bake at 170°C for 40 minutes.

3. Cut the vanilla pod lengthwise, add the seeds to the milk along with the pod. Bring to a boil, remove from heat, cover and let steep.

4. Remove the finished biscuit from the oven and pour evenly with vanilla milk (remove the pod beforehand). Return the mold to the oven for 10 minutes. Cool the biscuit on a wire rack.

5. Cool the cream in advance. Sort the lingonberries and, together with honey (quantity - to taste), beat with a blender until smooth.

6. Whip the cream into a stiff foam, pour over the lingonberry puree and mix to make stains. Spoon the cream onto the cooled and inverted biscuit. Serve immediately.