Boursin Club Sandwich Cake

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  1. Slice the crusts off 16 slices of bread. Arrange four slices together on a serving board into a square shape.  The rim of a cake tin on top and press down firmly to cut into a round shape. Use a knife to help cut the bread if needed. Keep the cake tin in place to use as a mould for the cake.
  2. Spread about 100g of  Boursin Velvety over the bread. Top with lettuce and a layer of cucumber. 
  3. Top with 4 more slices of bread, 100g Boursin velvety and a layer of chicken and bacon, followed by 4 more slices of bread.  Spread Boursin velvety and top with lettuce and tomatoes and remaining 4 slices of bread. Spread 50g Boursin velvety over the top. 
  4. Remove from the cake tin and spread remaining Boursin Velvety around the cake to coat entirely.
  5. Garnish with chives around the side of the cake. In the middle pile up sliced cucumber, halved cherry tomatoes,  sliced radishes and chopped chives
  6. Set in the fridge until ready to serve. 
  7. Slice into finger sandwiches and enjoy!