Prepare a dough from short pastry, roll it out, place it in a paper casing, and top with 3 glasses gooseberries that are not completely ripe. Before using the berries, clean them, scald them with boiling water, cool, and drain them in a coarse sieve. Then arrange the berries on the torte after sprinkling them with ½ glass fine sugar and a little cinnamon. Bake and serve hot. Or, rinse in cold water 3 glasses of thoroughly picked over raspberries, wild strawberries, currants, or cherries, and turn into a fine sieve. After they have dried, mix them with sugar and cinnamon, arrange in the torte, and bake, having surrounded the torte with a rim of its dough. Or bake the torte first, add the berries, and bake again.