For the gooseberry cake, stir the gooseberries yolks, sugar, butter until thick and creamy, stir in milk and flour (add flour sifted with baking powder to the batter) well. Whip egg whites to egg whites and gently fold into batter.
If you don’t want to use so much yolk, just use a little more milk.
Pour the batter into a floured pan, spread smoothly and top with fruit.
Bake the cake for about half an hour at 170 degrees. (middle rack)