Black Forest Cake – Alkaline

This cake can compete with any conventional cake!!!

Dissolve the beet syrup in the hot butter and knead with the other ingredients to a firm dough.

Bake 3 layers of this dough in a greased cake pan at about 175 degrees, in about 20-25 minutes.

After the cake layers have cooled down, spread the fillings evenly on them and finish the cake.

Spread the mixture of cherry brandy, beet syrup and water on the first layer. On top, spread the whipped cream with the carob shavings.

Place the second cake layer on top and spread with another cup of whipped cream, the syrup and the sour cherries. Then place the third layer on top. Spread the cake with another cup of whipped cream and sprinkle with carob flakes.

The Black Forest gateau must be left in the refrigerator for at least 1/2 day. A feast for the palate!!

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