Cakes
An explosive combination of crispy nut cakes with delicate condensed milk cream. A rich, nutty dessert that tastes perfect with a cup of aromatic coffee and makes you fall in love with it from the first bite.
Single slice — 115 UAH · 135 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
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
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.
~1.7 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.
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Crunchy nutty layers and condensed milk cream. The cake is generously filled with nuts and intentionally contrasts in texture: hard versus soft in every slice.
The layers with caramelized nuts provide a distinct crunch and a roasted nutty flavor with a hint of caramel. The condensed milk cream is thick, sweet, and has a milky smoothness. The cake is rich, so it’s best served in small slices.
Anniversaries, family gatherings, New Year’s and Christmas celebrations, get-togethers with parents, and tea parties. A classic “adult” cake with a recognizable flavor—it’s often ordered for the older generation.
A whole cake weighs 1.6 kg and yields 12 servings of approximately 135 g each. It’s enough for a group of up to twelve guests.
The price for a whole cake is 1380 UAH, and a slice is 115 UAH. The cake is made to order for your specified date; please place your order 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.
Grillet—nuts coated in caramelized sugar—has French roots and a rather specific origin story.
According to legend, the recipe was invented in the 17th century by the chef of French Marshal du Plessis-Prasslin. Accounts differ: according to one version, he was preparing a treat for the marshal’s guests; according to another, he was salvaging burnt nuts by pouring sugar syrup over them. The marshal’s name became associated with the result: this is how the word “praline” came to be.
The term “grillage” itself comes from the French “griller,” meaning “to roast”: the nuts must be roasted before being coated with caramel, otherwise they won’t have any flavor.
From there, their paths diverged. In Belgium, “praline” came to refer to filled chocolate candies, while in France, it refers to a ground nut-caramel paste added to creams. Hard grilletage—nuts in caramel, broken into pieces—remained a treat in its own right and a base for cookies.
Caramelized sugar has a sharp, almost bitter sweetness and is completely dry. Condensed milk solves both problems at once: milk protein smooths out the bitterness, and the moisture softens the cake layers just enough so that the cake can be cut, yet the crunch remains.