Cakes
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.
Single slice — 125 UAH · 140 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.
~1.8 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.
~1.7 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.
~1.6 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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Instead of the usual cake layers, this cake features profiteroles—small balls of choux pastry filled with cream. The cake is assembled from them like a brick wall, so when you cut into it, you see the structure rather than even layers. It looks impressive and festive, and it’s easy to eat: each ball is a separate bite of delight.
The cream is made with white chocolate—creamy, smooth, and without any cloying sweetness. The raspberries inside add a berry tartness that keeps the flavor from becoming heavy, while dark chocolate and coconut flakes provide contrast. The choux pastry itself is barely sweet, so the cake turns out balanced rather than overly sugary.
The “Éclair” works well at events with lots of guests where the cake is cut on the go: birthdays, children’s parties, graduations, office parties, and cocktail receptions. It’s easy to break apart with your hands; it doesn’t ooze or fall apart on the plate. It’s also appropriate for an adult gathering—thanks to the raspberries, the flavor is sophisticated rather than “childish.”
A whole cake weighs 1.7 kg and yields 12 slices, each weighing approximately 140 g. It’s one of the largest in our catalog: enough to serve a group of up to twelve people.
The price for a whole cake is 1500 UAH, and a slice is 125 UAH. The cake is made to order for your date—please place your order at least two days in advance. Delivery within Kharkiv or pickup from our cafes.
This cake is made of profiteroles, which are among the oldest pastries in European cuisine. The choux pastry used to make them is unlike any other: the flour is cooked in hot water with butter, and the dough rises not from yeast or baking powder, but from the steam inside.
According to the traditional account, choux pastry was brought to France by the Italian chef Panterelli, who arrived as part of Catherine de’ Medici’s entourage in 1533. His “pâte à Panterelli” gradually changed in name and recipe until it became what the French call pâte à choux—“cabbage dough”—due to the resemblance of the finished balls to small cabbage heads.
The word “profiterole” originally meant something entirely different—a small reward given to servants. Its culinary meaning took hold later, and the classic form of both profiteroles and éclairs was established in the early 19th century by Marie-Antoine Carême—the very same pastry chef who standardized most classic French desserts. Modern profiteroles are a product of our era, but the dough used in them is the same as it was five centuries ago.