~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.
~1.6 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.
~1.7 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.
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An English dessert made from three simple ingredients: boiled caramel, bananas, and cream. No complicated flavors—that’s exactly why people ask for “Banoffee” so often.
The caramel is thick and chewy, with a deep, toasty sweetness. The banana softens it and adds moisture, while the cream cheese keeps the dessert from becoming cloying. The texture is soft throughout, so the cake is eaten quickly and easily—it’s a dessert “for tea and conversation.”
Birthdays, family dinners, children’s parties, get-togethers with friends, and office tea parties. It’s one of the safest choices when there are children among the guests: almost everyone likes banana and caramel, and there are no strong or unusual flavors here.
A whole cake weighs 1.6 kg, which makes 12 servings of approximately 145 g each. It’s enough for a group of up to twelve guests.
The price for a whole cake is 1260 UAH, and a slice is 105 UAH. The cake is made to order for your date; orders must be placed at least two days in advance. Delivery is available within Kharkiv, or you can pick it up from Edison coffee shops.
This is one of the few desserts for which the year, the village, and the creators’ last names are all known—and there are even surviving accounts from those involved.
The dessert was invented at The Hungry Monk restaurant in the village of Jevington in southern England by owner Nigel McKenzie and head chef Ian Dowding. They took an American coffee and toffee pie—which they didn’t like—as their starting point and began to rework it. The coffee was removed, bananas were added—and the flavor finally came together.
The name was created by combining “banana” and “toffee.” The restaurant added the dessert to its menu, and within a few years, people began ordering it specifically—they would travel to the small village just for this one cake. The recipe spread to English pubs, then to supermarkets, and by the 1990s, “Banoffee” was already on the list of national favorite desserts.
In 1994, the restaurant officially claimed to be the creator—and immediately faced objections. It turned out that similar recipes using boiled condensed milk had been published before, and the technique of boiling a can of condensed milk until it caramelized was a folk tradition and widely known. The authorship of the idea itself remains disputed, but no one disputes the specific combination with bananas or the name.
