Cakes
The delicate taste of pistachio and a pleasantly sweet-and-sour cherry make this dessert especially tempting. A wonderful companion to a romantic evening!
Single slice — 125 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.
~1.8 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.
No reviews yet. Be the first to tell us how it was.
Pistachios and cherries are a pairing that has been known in the Middle East for centuries, but has only recently found its way into European pastry shops. The mild nutty flavor and the sweet-and-sour berry balance each other perfectly.
The pistachio provides a rich, slightly salty nutty base with a distinctive aroma. The cherry cuts through it with its tartness and juice. The sweetness is moderate—this cake is more about flavor than sugar, and it doesn’t leave you feeling cloyed afterward.
Romantic dinners, anniversaries, engagements, adult birthdays, and intimate gatherings. This is one of those cakes people order for two or a small group—precisely because of its rich, intense flavor.
A whole cake weighs 1.4 kg and yields 12 servings of approximately 120 g each. It’s enough for a group of up to twelve guests.
The price for a whole cake is 1500 UAH, and for a slice is 125 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 product contains nuts—please let us know if any of your guests have allergies.
The combination of pistachio and sour cherry may seem modern, but it’s actually at least a few centuries old—it just didn’t come from France, but from Persia.
Persian culinary tradition differs fundamentally from European cuisine in that it does not draw a clear line between sweet and savory. Sour cherries, pistachios, saffron, and almonds are equally at home in both main courses and desserts. A classic example is albaloo polo, a rice dish with sour cherries and pistachios, which is prepared for weddings and major holidays.
In Iran, pistachios are not an exotic treat but a staple: for centuries, the country has been the world’s leading producer of this nut. Sour cherries are also a local specialty. They were paired for the same reason pastry chefs do so today: a rich, soft nut needs acidity; otherwise, the flavor “falls flat.”
The pairing made its way into Western pastry-making in the second half of the 20th century, when the French school began deliberately seeking out unusual combinations. Pistachio and sour cherry turned out to be one of the most successful discoveries—and today it’s considered a classic in Europe as well.