We were invited to some friends of my sister to join them in Davos for New Year’s Eve. We knew we are going to have Raclette for dinner, so I thought the least thing I could bring is a dessert. Since Raclette is a rather heavy meal, I imagined that the sour component of a lime cake would help us with our diggestion.
I used a recipie from a lemon cake and replaced the lemons with limes. I still haven’t figured out how to intensivy the lime savour, althought I increased the amounts.
The recipie uses aswell almonds and candied lemon peel. Does anyone know how to make candied lemon peel? I would like to try it aswell with limes and tangerines.
While preparing the cake I mused about how to decorate the cake and I remembered that I had some egg whites left-overs from the Chocolate Mousse. So I decided to make lemon meringues as I did earlier this year.
and here some winter pictures from Davos (more on my flickr set):
I am still trying to figure out how to improve the settings on my camera when taking pictures in snow and/or against the sun light. It just feels too much like try and error and I would like to know more ‘rationally’ how to change the settings. I’ll keep you posted on my progres 🙂