Step 1

Combine the flour, 1/4 cup of granulated sugar, and the crumbled yeast; begin to combine with the room temperature eggs and milk, then add in 1 teaspoon of salt; once the mixture begins to turn smooth, incorporate the softened butter a little at a time. Work the mixture for 4-5 minutes, then add it to a tapered cake pan (7-inch top and 6-inch base) thoroughly greased with butter. Tap the pan on a work surface to pack down the mixture; let it rise for 1 hour and 30 minutes at room temperature until it doubles in size. Bake at 350°F for 40 minutes; remove from the oven, let rest at 10 minutes, then remove the cake from the pan and let cool on a grate.

Step 2

FOR THE CREAM: Mix the cream, mascarpone, and powdered sugar; beat with an electric hand mixer until creamy.

Step 3

FOR THE MERINGUE: Beat the egg whites; once they start to become foamy, add 3/4 cup of granulated sugar in spoonfuls as you continue to beat. Once you've added all the sugar, beat for 1-2 more minutes until it forms stiff peaks.

Step 4

TO SERVE: Cut the cake into 4 discs. Distribute the currants and raspberries onto the 3 largest discs and cover with plenty of cream. Put the cake together by stacking the discs. Remove any excess cream that escapes out of the sides, then use a spatula to cover the cake with the meringue; broil the meringue in a few places using a blowtorch. Garnish as desired.