~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.
~1.6 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.
~1.8 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
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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Crumbly shortbread crumbs, boiled condensed milk, and nothing extra. The cake isn’t layered—it’s piled high, which is how it got its name.
The crumbs are crispy and buttery, and the boiled condensed milk is thick, stretchy, and has a deep caramel flavor. The texture is intentionally uneven: in some places the crumbs remain dry, while in others they’re soaked in cream, and that’s exactly what makes this cake so fun to eat.
Birthdays, family tea parties, children’s celebrations, get-togethers with friends, and office breaks. It’s an unpretentious dessert—people reach for it when they want something familiar and comforting, rather than something fancy.
Sold in slices of approximately 110 g. The price per slice is 75 UAH.
Order online or pick up at our coffee shops. Delivery within Kharkiv and curbside pickup are available.
“Murashnik” has neither a creator nor a specific date of origin—it’s a homemade dessert that has been passed down from person to person. However, its main ingredient does have a story behind it.
No one set out to invent boiled condensed milk on purpose. Housewives discovered the principle on their own: if you boil a can of condensed milk in water for a long time, the sugar and milk proteins undergo the Maillard reaction, and the contents darken, thicken, and take on a caramel flavor.
The same method emerged independently in different countries: in Latin America it’s called dulce de leche, in France—confiture de lait, and there, too, there’s a legend about a pot of milk left on the stove.
The combination of a shortbread crumb base with boiled condensed milk has a simple explanation: the cream is very thick and heavy on its own, so it cannot be spread in a thin layer. The crumbly base absorbs the excess and creates a contrast in textures—crunchy versus chewy. That’s why, in home cooking, boiled condensed milk has almost always been paired with either shortbread crumbs or nuts.
