Tea Sandwich Cake with Pea Herb Cream
Delicate, fresh, and almost too pretty to eat, this tea sandwich cake transforms simple ingredients into an elegant centerpiece for brunches, garden parties, brirthdays, or slow afternoon tea. Built with three layers of soft toast bread cut into perfect rounds, this savory “cake” is layered with a vibrant pea and herb cream — a silky blend of peas, basil, parsley, Greek yogurt, cream cheese, and olive oil. Thin cucumber ribbons, broccoli sprouts, and jalapeños add freshness, crunch, and just a hint of heat between each tier.
Finished with a soft cream cheese frosting and decorated with dried violet flowers, it feels romantic and whimsical while still being wonderfully easy to assemble. The result is light, creamy, herbaceous, and beautifully balanced — somewhere between a classic English tea sandwich and an edible spring tablescape.
Serves 4
Ingredients
For the Pea Herb Cream
2 cups frozen peas, thawed
½ cup cream cheese, softened
¼ cup Greek yogurt
2 tablespoons olive oil
Small handful fresh basil
Small handful fresh parsley
Salt and black pepper, to taste
For the Layers
12 slices soft toast bread
½ cucumber, shaved into ribbons
½ cup broccoli sprouts
Fresh jalapeño slices, to taste
For the Frosting
½ cup cream cheese
2–3 tablespoons Greek yogurt
For Decoration
Dried violet flowers
Extra sprouts or herbs (optional)
Instructions
1. Prepare the Pea Herb Cream
Add the thawed peas, cream cheese, Greek yogurt, olive oil, basil, parsley, salt, and pepper to a bowl or tall container. Blend with a hand-held blender until smooth and creamy. Taste and adjust seasoning if needed.
2. Cut the Bread
Using a round cookie cutter or circle mold, cut each slice of toast bread into circles. You will need three rounds for stacking per mini cake. So depending on how many cakes you want, you need to x3.
3. Assemble the First Layer
Place one bread round onto a serving plate. Spread a generous layer of the pea herb cream on top. Add cucumber ribbons, broccoli sprouts, and a few jalapeño slices.
4. Repeat the Layers
Add the second bread round and repeat with the pea mixture, cucumber ribbons, sprouts, and jalapeños. Repeat once more with the final bread layer.
5. Frost the Top
Mix the cream cheese and Greek yogurt until smooth. Spread a soft layer over the top of the sandwich cake for a clean, frosted finish.
6. Decorate
Gently decorate with dried violet flowers and additional sprouts or herbs if desired.
7. Serve
Serve immediately while fresh, or chill briefly before serving for a firmer texture and cleaner slices.
Notes
For a softer tea-sandwich texture, lightly trim the crusts before cutting the rounds.
The pea herb cream can be made a few hours ahead and refrigerated.
Add microgreens, edible flowers, or thin radish slices for extra color and texture.
