• Sift the flour into a large mixing bowl. Add the sugar and salt.
• Cut the cold butter into small pieces and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. Keep your hands cool by rinsing them with cold water if needed.
• Beat the egg until frothy, then quickly mix it into the dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for 45 minutes.
• Preheat the oven to 180°C (fan 160°C). Roll out the dough on a floured surface to about 32 cm in diameter and place it into the springform tin. Press the dough slightly up the sides and prick the base with a fork.
• Line the pastry with baking paper and weigh it down with baking beans or dried pulses. Blind bake the pastry for 15 minutes.

For the filling:

• Wash the redcurrants, allow them to drain well, and remove them from the stalks.
• Whisk the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar. Gently fold in the ground almonds and cornflour.
• Carefully fold in the redcurrants and spread the mixture evenly over the pre-baked pastry base.
• Bake the cake on the lowest shelf of the oven for 50-60 minutes. After 30 minutes, cover the cake with a sheet of baking paper to prevent the meringue from browning too much.
• Allow the cake to cool completely before removing it from the tin.