Rustic redcurrant meringue cake (traditional method & Thermomix)

TRADITIONAL METHOD
Traditional version
1. Preheat the oven to 180°C (fan oven). Grease or line the baking tray.
2. Cream the butter with the brown sugar and white sugar until the mixture is creamy (about 5 minutes).
3. Add the eggs and egg yolks one at a time, whisking between each addition.
4. Add the sifted flour and baking powder and mix until you obtain a smooth batter.
5. Spread the dough on the baking tray and bake for about 20 minutes. Adjust according to your oven.
6. Meanwhile, beat the egg whites until stiff, gradually adding the sugar.
7. Gently fold the redcurrants into the meringue.
8. Spread the meringue over the pre-baked cake. Return to the oven for 15 to 20 minutes, keeping an eye on the colour.
9. Allow to cool before cutting and serving.
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Tip: This cake keeps well at room temperature for one day, but it tastes best on the day it is made, slightly warmed or at room temperature.

THERMOMIX® METHOD
Thermomix version
The Thermomix video recipe can be found here: [LINK TO BE ADDED]
1. Preheat the oven to 180°C fan oven. Prepare the baking tray.
2. Put the butter, brown sugar and white sugar in the bowl.
→ 1 min / speed 5
3. Add the eggs and egg yolks.
→ 4 min / speed 5
4. Add the flour and baking powder.
→ 20 seconds / speed 6
5. Spread the dough on the baking tray. Bake for about 20 minutes.
Preparation of the meringue:
6. Clean and dry the bowl. Fit the whisk attachment, then add the egg whites and sugar.
→ 3 min / 37°C / speed 2.5
7. Then:
→ 8 min / speed 3.5
8. Gently fold in the redcurrants with a spatula.
9. Spread the meringue over the pre-baked pastry and bake again for 15 to 20 minutes, keeping an eye on the meringue.
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Tip: This cake keeps well at room temperature for one day, but it is even better on the day it is made, slightly warmed or at room temperature.