Cakes
A luxurious dacquoise with vibrant raspberry and velvety cream cheese layers, enveloped in an exceptionally delicate white and milk chocolate mousse. Berry freshness, subtle creaminess and rich chocolate flavour create an exquisite combination that captivates from the very first bite.
Single slice — 180 UAH · 155 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.
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The most expensive and most complex cake in the catalog. The base is an almond flour dacquoise, with raspberry and cream cheese layers inside, and a white and milk chocolate mousse with a marbled pattern on the outside.
The dacquoise provides a light crunch and almond flavor, the cream cheese layer offers a creamy richness, and the raspberries add a sharp tartness. The two-chocolate mousse envelops it all in a soft sweetness. The flavor is multi-layered: it evolves from the first bite to the aftertaste.
Weddings, engagements, jubilees, anniversaries, formal dinners, and events where the cake is served separately. The marbled pattern looks great both on the table and in photos, so it’s a perfect choice for occasions where the dessert is meant to be the centerpiece of the table.
A whole cake weighs 2 kg and yields 12 servings of approximately 155 g each. One of the largest in our catalog—enough for twelve guests.
The price for a whole cake is 2160 UAH, and a slice is 180 UAH. The cake is made fresh for your event; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.
Note: This cake contains almond flour—please let us know if any of your guests have nut allergies.
Beneath the layer of mousse in this cake lies a dacquoise—a nutty meringue that gave its name to an entire genre of French desserts.
The word “dacquoise” means “from Dax”—a small town in southwestern France, in Gascony. For centuries, Dax was a resort town known for its thermal springs, and local pastry chefs created a dessert for guests made of almond meringue layered with cream. Over time, the name came to refer not to a specific cake, but to the type of cake base itself: whipped egg whites mixed with ground almonds or hazelnuts.
The difference is fundamental. Sponge cake relies on flour and quickly absorbs moisture from the cream, causing it to become soft. Dacquoise contains almost no flour—it’s made of almonds and egg whites—so it stays crisp longer and doesn’t get soggy under the mousse. That’s exactly why modern mousse cakes are mostly built on it.
Marbling came to pastry-making from bookbinding: in 17th–18th-century Europe, this was how paper for book endpapers was dyed—drops of paint were spread across the surface with a comb. Pastry chefs borrowed both the technique and the name. In desserts, it works the same way: two colors of frosting or mousse are applied side by side and swirled without mixing them until uniform—which is why the pattern is unique every time.