1. Preheat the oven to 350°F (180°C). Lightly grease a 10-inch (25cm) pie dish or tart tin* with slightly higher edges (or a 10-inch springform tin) and set aside.

2. For the dough, mix the flour with baking powder and salt. Add sour cream, honey, and the egg yolk and mix in, then knead until you get a smooth dough. Let the dough rest for about 5 minutes, then roll out on a floured surface, slightly larger than the baking tin. Press down to the bottom and sides. Prick several times with a fork, cover, and set aside.

3. Wash and drain the gooseberries for the filling, then remove any stalks and flower remnants. Add two tablespoons of the starch and mix with the gooseberries until all the berries are covered evenly with the starch. Set aside.

4. Mix crème fraîche, eggs, egg white, honey, and the vanilla extract for the filling in a bowl. Add the remaining tablespoon of starch and stir in. Transfer the gooseberries to the prepared baking tin and distribute them evenly. Pour the cream on top. Try to cover all the berries with the cream – if some are peeping out, that’s ok ;)

5. Bake the cake in the lower third of the preheated oven for about 40-45 minutes. The edges should have browned slightly, but the center should still wobble a bit if you tap the baking tin. Remove from the oven and let cool down for at least 2 hours, so the cheesecake filling can set properly. If you like, you can sprinkle some toasted sliced almonds on top of the cake before serving.