Recipe: Chicken Sandwich Cake

Sandwich cakes are a timeless party favorite—and they’re just as delicious on an ordinary day.
This easy-to-make sandwich cake is trendy and appeals even to younger guests. You can get creative with the fillings, ranging from fish to air-dried ham and everything in between. Bonne purées and juices are also excellent for making sandwich cakes. Give it a try and fall in love!

Ingredients

6 large slices of white toast bread
1–1½ dl Bonne Apple Juice
⅓ chicken or vegetable bouillon cube
5 gelatin sheets
2 dl water
2 dl heavy cream
400 g herb or paprika-chili cream cheese
¾ dl Bonne Apple Juice
(spices to taste)

Topping:

400 g chicken fillet
2 tbsp canola oil
2 tsp curry powder
pinch of salt
3 dl Bonne Mango Purée
2 dl nachos
100 g cherry or mini plum tomatoes
50 g dark grapes
basil, coriander, or Thai basil
1 fresh mango
100 g feta or salad cheese

Preparation

Line the bottom of a 24 cm springform pan with baking paper.
Trim the crusts off the bread slices and place them in the pan. Cut as needed to fill any gaps.
Heat the apple juice (e.g., in a glass in the microwave) and dissolve the bouillon cube into it.
Moisten the bread slices with the apple juice.

Prepare the filling:
Soak the gelatin sheets in plenty of cold water.
Whip the cream and mix in the cream cheese. Season to taste.
Bring the apple juice to a boil and dissolve the squeezed gelatin sheets into it. Mix well and stir into the filling until smooth.
Pour the filling into the pan and spread evenly.
Refrigerate for a few hours or overnight until set.
Loosen the cake from the pan with a knife and transfer to a serving plate.

Decorate the cake:
Cut the chicken fillets into bite-sized pieces.
Heat oil in a pan and cook the chicken until done.
Season with curry and salt.
Add mango purée and let simmer until the sauce thickens. Let cool.
Top the cake with the cooled chicken, nachos, tomatoes, grapes, herbs, diced mango, and feta or salad cheese.