Boil millet in 125 ml water and let it swell for 15 min. Separate the eggs. Beat egg yolks, curd, sugar, juice of one lemon, lemon zest and butter until creamy. Add wheat flour and baking powder. Fold in the cooked millet. Whip egg whites until stiff and also mix gently. Pour the mixture into a greased baking dish and bake at 180 degrees for about 40 minutes. Serve with compote (sour cherries) or possibly fresh mango and sweet whipped cream.
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