Cakes
An exceptional cake built on a delicate gluten-free pistachio sponge made with pistachio and almond flour, crowned with an airy basil and lime mousse. Rich nutty notes, citrus freshness and the subtle aroma of basil create a wonderfully light and balanced dessert you will want to enjoy again.
Single slice — 130 UAH · 120 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.
~1.6 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.
~1.7 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.
~1.7 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.
~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.
~1.6 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
Silky cream, rich pistachio aroma and the summery sweetness of raspberry come together in one cake. Carefree summer captured in a single dessert.
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The most unusual dessert on the menu: basil in a cake. The base is gluten-free—a sponge cake made with pistachio and almond flour, without wheat.
The pistachio sponge cake is soft and nutty, and the mousse is light and airy. Lime adds a tangy citrus note, while basil brings a herbaceous freshness with a subtle hint of anise. The flavor is unusual but not overpowering: here, basil serves as a flavoring rather than as a salad herb.
Summer celebrations, bachelorette parties, engagement parties, business receptions, adult birthdays, and gourmet dinners. It works well whenever the dessert is meant to surprise, rather than simply round out the meal.
A whole cake weighs 1.3 kg and yields 12 servings of approximately 120 g each. It’s enough for a group of up to twelve guests. The sponge cake is made without wheat flour.
The price for a whole cake is 1560 UAH, and for a slice, 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 nuts—please let us know if any of your guests have allergies.
Basil is native to India, where it has never been merely a seasoning: a variety called tulasi is considered a sacred plant and still grows near temples and in people’s yards.
The European name comes from the Greek word basilikon, meaning “royal.” Various explanations have been offered: some linked the plant to royal ointments and perfumes, while others tied it to the legend that basil was found at the site where Empress Helena discovered the Cross.
Attitudes toward it in Europe remained controversial for a long time: in some countries, basil was considered a herb of mourning and was planted on graves, while in others it was seen as a symbol of love. In Italy, a sprig of basil on a windowsill signaled that a young woman was ready to receive suitors.
Basil only became a culinary classic in modern Italian cuisine—along with tomatoes, which were not found in Europe until the 16th century. It made its way into desserts in the late 20th century, when pastry chefs began using herbs as aromatic additions: basil, rosemary, and thyme are infused in cream just as lavender or mint are.
Basil pairs especially well with lime: their essential oils partially overlap, so the herbal and citrus aromas do not clash but rather enhance each other. This same principle is familiar from cocktails.