Cakes
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.
Single slice — 105 UAH · 205 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
Silky cream, rich pistachio aroma and the summery sweetness of raspberry come together in one cake. Carefree summer captured in a single dessert.
~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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A classic mille-feuille cake with cherries added to the custard. This is one of those cases where a single change completely transforms the character of the dessert: the mild, milky sweetness gives way to a juicy tartness, and the cake becomes much fresher.
The layers are thin and crispy, and the cream is a classic custard—delicate and not too sweet. The cherries add tartness and moisture, which keeps the cake from feeling dry even on the second day. The flavor is familiar and homey: it smells much like a cherry pie, only more delicate.
This is a cake for the family table: birthdays, christenings, memorial services, holiday dinners, gatherings with parents, and Sunday dinners. It also works well for summer celebrations, when heavy creams aren’t the right choice and you’re craving something berry-flavored.
A whole cake weighs 1.6 kg and yields 8 of large slices, each weighing approximately 205 g. It’s enough for a group of six to eight people.
The price for a whole cake is 840 UAH, and a slice is 105 UAH. The cake is made fresh for your event, so please place your order at least two days in advance. Delivery is available throughout Kharkiv, or you can pick it up at any Edison coffee shop.
The “Napoleon” mille-feuille comes to us from French tradition, but the cherries in it are entirely our own. In Ukrainian cuisine, cherries hold the same place as apples do in English cuisine or plums in Hungarian cuisine: they’re the go-to berry when it comes to sweets.
A cherry orchard near the house wasn’t just a poetic image—it was the norm: cherries are undemanding, withstand the winter well, and bear fruit every year. They were dried, cooked, and preserved in sugar for the winter—and that is precisely why cherry desserts appeared in our tradition earlier than pastry cream and sponge cake.
Custard is milky, thick, and smooth, with no acidity whatsoever. Without contrast, it quickly becomes monotonous: the flavor is uniform, and the tongue stops distinguishing it by the second bite. Cherries provide exactly what’s missing—a sharp tartness and juice. The same principle applies to German cherry cake and French clafoutis: a tart berry is always added to the creamy base.