Cakes
A delicate almond cake with a rich, nutty flavor. Made with almond flour and flaked almonds, it's enhanced with a subtle cinnamon aroma and a delicate hint of cognac. A refined dessert for true connoisseurs of classic European pastries.
Single slice — 130 UAH · 155 g
~2.3 kg
The tender Red Velvet cake with cherry delights not only your taste buds but your eyes too: its colour is as bright and striking as its flavour. A velvety dessert you simply can't look away from.
~1.4 kg
Crispy nut layers generously filled with smooth condensed milk and plenty of nuts in every slice. A rich, creamy nutty flavour with an irresistible crunch that makes you want another piece.
~1.7 kg
Wafer-thin layers and plenty of milky cream with a tender, silky texture — that is the whole secret behind the incredible taste of our Napoleon cake.
~1.9 kg
Bright, cheerful, carefree summer captured in this original dessert: the fresh tang of blackcurrant wrapped in a rich mango aroma. A light mousse cake to lift your mood.
~1.7 kg
Delicate profiteroles with a creamy filling based on white chocolate, complemented by a bright raspberry note - a light and elegant combination of creamy tenderness and pleasant berry sourness.
~1.6 kg
Classic crisp layers with tender custard cream and juicy cherry. The berries' light tartness perfectly balances the cream's sweetness, creating a harmonious, rich flavour and pleasant texture.
~1.6 kg
A delicate lavender aroma and rich, creamy flavour in every bite. This cake isn't just a dessert – it's the mood of a warm Provence evening.
~1.8 kg
Can anything be more luxurious and tender than the union of nut, cream, coconut and white chocolate? Only our Raffaello cake — an exquisite dessert that melts in your mouth.
~1.7 kg
The deep, layered aroma of Dor Blue cheese meets the honeyed sweetness of pear – a classic pairing of pure elegance. A refined cake for true gourmets.
~2.1 kg
An incredibly tender and juicy strawberry-banana sponge cake. With the first bite you taste bright banana, then a light strawberry aroma catches up to complement it. Which do you love more — banana or strawberry?
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This cake, made with almond flour and almond flakes, is rich, nutty, and denser than a typical sponge cake. It contains a minimal amount of wheat flour, which is noticeable in its texture.
The almonds give it a mild, slightly marzipan-like flavor and a dense, moist texture. The flakes on top add a crunchy texture. The sweetness is moderate—almonds are rich on their own, so you don’t need a lot of sugar here.
Anniversaries, family gatherings, get-togethers with parents, Christmas and New Year’s feasts, tea parties, or as a gift. In European tradition, almonds are strongly associated with winter holidays, so this cake is especially popular during the winter.
A whole cake weighs 1.8 kg and yields 12 servings of approximately 155 g each. It’s enough for a group of up to twelve guests.
The price for a whole cake is 1560 UAH, and a slice is 130 UAH. The cake is prepared for your specified date; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.
Note: This cake contains almonds—please let us know if any of your guests may have a nut allergy.
Almonds are one of the oldest cultivated nuts: they were grown in the Middle East at least five thousand years ago, and references to them can be found in the earliest written sources.
In Rome, almonds dipped in honey were handed out to guests at weddings—this is the origin of the Italian tradition of confetti, sugared almonds that are still given as gifts at weddings and baptisms. Incidentally, the word “confetti” comes from this very tradition: colorful paper circles were once thrown instead of expensive sweets.
In medieval Europe, almonds became the basis for marzipan—a paste made from ground nuts and sugar. The German city of Lübeck and the Spanish city of Toledo still dispute which is its true birthplace. In Lübeck, there is a legend that marzipan was invented during a famine, when the city had run out of everything except its supplies of almonds and sugar.
Ground almonds behave differently in dough than flour: they contain no gluten but are high in fat. As a result, baked goods turn out denser and moister, stay fresh longer, and have a characteristically delicate texture. That is why almond flour is the basis for half of all classic French desserts—from dacquoise to macarons.