~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.
~1.6 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 blue cheese cake isn’t a dessert for everyone—and that’s fair enough. But for those who love complex flavors, it becomes a favorite: sweet pear and salty blue cheese create a combination that has been considered a culinary classic for centuries.
The pear adds a honey-like sweetness and juiciness, while the cheese contributes a deep, salty note with a distinctive aroma. They don’t blend into a single flavor but come through in turn: first, you taste the fruit’s softness, then the cheese’s accent emerges, followed by a long aftertaste. The cake is moderately sweet—more like a gourmet dessert than a typical festive one.
It’s served at anniversaries and birthdays with adult guests, at business meetings and corporate events, at wine tastings and cheese pairings, and on New Year’s and Christmas. It’s a great gift for someone who “doesn’t like sweets”—this cake often changes that perception.
A whole cake weighs 1.7 kg and yields 10 servings, each weighing approximately 220 g. The servings are generous, so it’s easily enough for a group of eight to ten guests.
The price for a whole cake is 1400 UAH, and a slice is 140 UAH. The cake is prepared for your specified date; orders must be placed at least two days in advance. Delivery is available throughout Kharkiv, or you can pick it up from one of our cafes.
The “pear and blue cheese” pairing isn’t a pastry innovation, but an old culinary tradition. In Europe, it was known long before it found its way into desserts: blue cheese was served with pears, grapes, nuts, and honey as a finishing touch to a meal.
It comes down to the chemistry of flavor. Blue cheeses have a salty, pungent flavor that needs to be balanced with something that’s both sweet and juicy. Honey is too thick for this, apples are too tart, but pears combine a mild sweetness with high juiciness and a neutral aroma. That’s why classic cheese platters almost always include pears.
Blue cheeses predate most desserts: French Roquefort is mentioned in documents as early as the 15th century, and Italian Gorgonzola dates back to roughly the same era. The German cheese after which our cake is named is much younger: it was first produced in the 1970s as a milder version of classic blue cheeses—less salty and less pungent. It is precisely because of this mildness that it is suitable for a dessert: real Roquefort in a cake would overpower everything else.
