In a separate bowl whisk together the flour, sugar and baking powder.

Add the melted butter and the egg yolk to the bowl and mix until streusel crumbs form.

Place the bowl in the refrigerator.

Preheat the oven to 325 degrees F. Grease and flour a 8” springform pan.

In a separate bowl whisk together the flour, baking powder and salt. Set aside.

Beat the butter and sugar together until creamy, about 3 minutes.

Add the eggs and egg white one at a time making sure each is combined until adding the next.

Turn the mixer down to low speed and slowly add the dry ingredients until just combined.

Gently fold in the gooseberries.

Transfer the batter to the prepared pan.

Press the caramel pieces evenly over the top.

Distribute the streusel over the cake.

Place in the oven and bake for 30 minutes or until a knife inserted into the center of the cake comes out clean.

Remove from oven. Let the cake cool in the pan for 15 minutes.

Remove from pan. Transfer to a cake platter. Slice and serve.