Buckwheat porridge with lemon zest and vanilla

Sift the grains, mix with 1 egg, pour onto a baking sheet and dry in the oven, stirring occasionally.

Bring the milk to a boil, add butter, vanilla, stir in the cereal, and cook on low heat.

Once the grain absorbs all the milk, cover the pot with a lid and finish cooking the porridge in a preheated oven.

Separate the egg whites from the yolks of the remaining eggs.

Beat the yolks with sugar, add lemon zest, rinsed raisins, and whipped egg whites until stiff.

Add the obtained mixture to the porridge and stir.

Place the prepared mixture in a mold or pan and put it in the preheated oven for 40 minutes.

Before serving, such porridge can be sprinkled with powdered sugar and decorated with cherry or blackcurrant jam.