Wow! This has been a busy week!
I have been trekking every day, it feels almost as high season in July!
This is really an incredible place to live in, to visit.
Sometimes we say it is a pity all hotels are closed in this season, because you can waddle in the snow one day
and stand in a sunny storm the other day.
You can walk in complete loneliness or enjoy good company.
You can admire the small villages and hamlets without tables and chairs
crowding plazas and allies.
The color of the lake changes everyday, the sky goes to blue, grey or becomes flaming red in the evening.
This is surely the very best period of the year.
And never as in these past 6 years I have so much enjoyed it.
It is true that getting older you appreciate things you didn’t even
And do you what is the most lovely thing of it all?
It is that I pass this joy and enthusiasm I feel to people around me.
Tuesday I did am easy trek from Torri to Garda, 11km of old holm oaks, olive fields, old ruins, rock carving, Monte Bald behind and Garda lake under.
I was together with 9 friends from Malcesine.
People that have travelled the world, visited important cities, works in the tourists business since 20years..and yet when they stepped out on the small plateau of Monte Brè and saw San Vigilio in the winter mist,
they where all stunned.
The cake today is an old recipe but made with mandarins gives it
a new fresh taste (and look :-D)
250gr of mascarpone
250gr of yoghurt
juice and zests from 3 mandarins
5 tbps of rice flour
2,5 tbsp sugar
5gr of baking powder (half a sachet)
For the mandarin syrup
150gr of sugar
100gr of water
Mix the mascarpone, with the yoghurt, the mandarin juice and the zest.
Wisk in the eggs and the sugar.
Add the rice flour and the baking powder.
Pour the batter in a mould covered with baking paper.
Bake in oven at 180° for 40min (check with a wooden stick that the cake is solid)
In the meanwhile prepare the syrup by melting the sugar in the water,
when the sugar is melted add the sliced mandarin and let cook gently for a couple of minutes.
Take the cake out of the mould and pour the mandarin syrup over it, and serve.
this is my entry for this week’s WHB hosted by Lynne from Cafe Lynnylu