Preheat oven to 345 F, butter a 9 inch tart pan with removable bottom, or you can use a square pan as well, use a square 9x9 inch cake pan.

Whisk together flour (1 cup and 3/4 cup), baking powder (1tsp), salt (1/8tsp) set aside.

With a paddle attachment using a stand mixer or with a hand held mixer using wire beaters cream together butter (5 tbsp) and powdered sugar ( 3/4 cup) about 3 minutes, until creamy and smooth. Add egg yolks (3) and beat until smooth and pale in color. Beat in Vanilla Extract (1tsp).

Alternatively on low speed to butter mixture add milk (1/2 cup) and flour mixture. Stir just until combined.

Spread the batter into the prepared pan.

Beat 3 egg whites with a pinch of salt until foamy, gradually add 3/4 of the powdered sugar (3/4 cup), and beat until stiff peaks are are formed.

In a medium size bowl whisk together remaining powdered sugar (1/4 cup) and corn starch (3 tsp). Add red currants and toss them with sugar/cornstarch mixture.

Gently fold currant mixture into a stiff meringue.

Evenly spread the filling on top of the cake batter.

Bake in the preheated oven at 345F for 30-35 minutes, until meringue is golden brown and cake is baked in the middle.

If the cake isn’t baked in the center (it is not set, this can happen especially around the center of the pan, center appears to be moving when you move the pan but meringue is golden brown. Cover cake loosely with and aluminum foil to prevent meringue getting too brown and bake for additional 5 minutes