All that spring rain we had has led to one of the best years for berries we've seen in a long time! I harvested over 8 pounds of gooseberries a few weeks back and am in the middle of the blueberry harvest now. If we'd taken care of them, the strawberries would have been winners too, but alas, we let the slugs go to town on them. It was a very busy time for me, getting the garden going so I did let them go.
But never mind that! Look what I harvested this week:
First, make the base. Knead together 1 stick of butter, 1 and 1/4 cups flour, 1 egg, 1/4 cup sugar and 1/4 teaspoon baking powder. Pat this evenly on the bottom of a 9 inch springform pan.
Now cover the entire cake with a single layer of gooseberries. If they are canned, just drain them and use. If fresh, it's a good idea to parboil them a minute or two in sugar water and let them cool in the water. Then drain and put on the cake base. Generously spoon sugar over the berries. This is important because gooseberries are so sour. You need to treat them like rhubarb! Bake the torte at 350 degrees until the crust is nice and brown and the sugar melted. I will put a large cookie sheet under the springform pan in case it wants to leak.
Let cool then serve with plenty of whipped cream! Enjoy! I hope you are all enjoying the berries of the season!