~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.
~1.6 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.
~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?
~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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This isn’t a sponge cake in the traditional sense, but rather a mousse: a light, whipped base that melts in your mouth without leaving you feeling heavy. The currants and mango aren’t blended together here—you can taste them separately, with the tartness and sweetness alternating.
The currants provide a bright, fresh tartness, while the mango offers a rich tropical aroma and a gentle sweetness. The mousse-like texture makes the flavor airy: the cake feels lighter than it looks, so you can finish it even after a hearty meal. This is a dessert for those who find classic buttercreams too heavy.
It’s perfect for the warmer months: summer birthdays, outdoor weddings and engagement parties, graduations, bachelorette parties, and children’s parties. It also works well at celebrations with plenty of food—after a hearty dinner, a mousse cake doesn’t feel like too much.
A whole cake weighs 1.9 kg and yields 12 slices, each weighing approximately 160 g. It’s one of the largest in our catalog, so feel free to plan for a group of up to twelve guests.
The price for a whole cake is 1440 UAH, and a slice is 120 UAH. We prepare it for your specific date, so please place your order at least two days in advance. We offer delivery within Kharkiv and pickup from Edison coffee shops.
Mousse cakes are a relatively new category. The French word “mousse” means “foam,” and initially, it referred not to a dessert but to a method: a whipped mixture that holds its shape thanks to air rather than flour.
The first mousses were described in French cookbooks from the 18th and 19th centuries, and chocolate mousse became established as a distinct dessert in the 19th century. For a long time, it was served in a bowl rather than as a cake: the mousse simply wouldn’t hold its shape.
Everything changed with the school of modern French dessert-making in the second half of the 20th century. Pastry chefs learned to stabilize the mousse and freeze it in silicone molds, adding a thin sponge cake base and a crispy layer—and thus the entremets, a multi-layered mousse cake, was born. That’s also where the mirror glaze originated—it’s hard to imagine this genre without it today. The combination of tart berries with tropical fruits also comes from that era: in mousse, the flavors do not mix but lie in layers, allowing you to bring together elements that would clash in a sponge cake.
