Preheat the oven to 180 degrees C. Grease a 25cm springform tin and sprinkle with semolina.
Bring the milk to the boil and remove from the heat. Sprinkle the semolina in and stir well; set aside to swell.
Stir the butter, sugar and vanilla until creamy. Mix the egg yolk, lemon zest and almonds into the mixture. Mix in the warm semolina. Fold the redcurrants and blueberries carefully into the mixture.
Whisk the egg whites until stiff and fold into the mixture.
Pour the batter into the prepared tin and smooth out. Bake for 50 minutes until golden-brown and the cake starts to come away from the edge of the tin. Insert a skewer in the centre if it comes out clean it is cooked.
Spread 2 tablespoons of sugar over the cake and caramelise under the grill. Take care not to leave it for too long as the sugar burns easily.
Leave the cake to cool completely in the tin then remove the rim carefully. Store in the fridge.