Our summer holiday is just around the corner and like so many others, we have longed for it A LOT this year. Although Corona still is part of our everyday life, fornunately lower infection rates and vaccines, have made it easier for many of us to travel this year.

And oh my, we have been longing for traveling for what feels like ages! Not just traveling and experiencing new things, but also the whole process of planning, making plans and not least packing the suitcase and finding the passport in the drawer. It’s a whole ritual.

This summer holiday we will be spending in Italy. Yay!!! Wine, pasta and gelato here we come!

Last year was very different. We both had a staycation in Denmark. Not so bad either, but an environmental change makes the holiday a little more special – especially if that means many more hours of sunshine and a warm swimming pool.

Whether you’re going traveling or not this summer, we think a travel themed party for the kids is perfect right now. So here are some quick and easy ideas for a fun “Let’s Go Travel Party”.

If you want to serve your guests more than just a cake, this recipe of our Gazpacho with Croutons fits the concept perfectly.

Best-Ever Summer Cake

You will need:

Sponge cake base:

• 4 eggs
• 130 g sugar
• 90 g flour
• Butter and wheat flour for the baking pan

Filling: 

• Rhubarb and strawberry compote
• 500 g custard

Decoration:
• 500 ml heavy cream
• 1 tbs vanilla sugar
• Lots of seasonal berries
• Powdered sugar

How to:

See how to make the strawberry and rhubarb compote you will need here.

Sponge cake base:

1. Preheat the oven to 200C / 390F degrees.
2. Beat eggs and sugar until light and fluffy, preferably 5-6 minutes. Sift wheat flour into the batter. Stir gently until everything is mixed into a smooth batter.
3. Lubricate and powder evenly with wheat flour, two round 18 cm springform cake tins with detachable edge.
4. Distribute the batter evenly between the two tins and bake in the middle of the oven for about 10 minutes. Check with a skewer/stick.
5. Allow to cool completely.
6. Divide each cake into 2 layers.

Building the cake:

1. Spread compote and custard evenly over three layers of sponge cake.
2. Stack all the layers and top with the forth layer of sponge cake.
3. Add vanilla sugar to the cream and whip the cream until stiff peaks.
4. Cover the whole cake with a thick layer of whipped cream.
5. Decorate with berries and sprinkle some icing sugar over the cake.