Cakes
A delicate mousse of cream and cream cheese with a bright taste of natural sea buckthorn, complemented by airy almond sponge cake, fragrant sea buckthorn confit and velvety white chocolate glaze. The harmonious combination of light creaminess, delicate sourness and natural berry freshness makes this dessert truly special.
Single slice — 145 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.
~1.7 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.
~1.6 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.
~1.8 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.
~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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One of the most unusual flavors in the catalog. Sea buckthorn is sharp, vibrant, and unlike anything else—its acidity is higher than that of a lemon, which is precisely why a mousse made with cream cheese and heavy cream is a must here.
Sea buckthorn delivers a powerful tartness with a distinctive aroma that hints at both pineapple and something pine-like at the same time. The creamy mousse made with cream cheese softens this intensity and rounds out the flavor. The almond sponge cake adds a nutty base. The cake is fresh, vibrant, and not at all cloying.
Fall and winter gatherings, New Year’s Eve dinners, adult birthday parties, and gourmet dinners. Sea buckthorn is closely associated with the colder months—that’s when this cake is ordered most often.
A whole cake weighs 1.3 kg and yields 10 servings of approximately 120 g each. Enough for a group of eight to ten guests.
The price for a whole cake is 1450 UAH, and for a slice, 145 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 cake contains almonds—please let us know if any of your guests have nut allergies.
Sea buckthorn has one of the most interesting names in botany—and it’s connected not to people, but to horses.
The plant’s Latin name is Hippophae, derived from the Greek words for “horse” and “shine.” According to ancient accounts, sea buckthorn leaves were fed to horses: their weight improved, and their coats became glossy. One theory suggests that sea buckthorn was also given to the horses of Olympic chariots—specifically to enhance their appearance before competitions.
Sea buckthorn is extremely undemanding: it grows on sandy soils, withstands frost and saline soils, and its roots stabilize loose slopes. For this reason, it was planted for centuries not for its berries, but to strengthen riverbanks and combat erosion—from the Alps to the Himalayas.
Serious cultivation of sea buckthorn for its fruit began only in the 20th century, in the Altai region: it was there that the first large-fruited, thornless varieties were developed, since harvesting the wild berry was nearly impossible. It was also discovered at that time that sea buckthorn contains more vitamin C than lemons, and that the oil from its seeds has value of its own.
Sea buckthorn was the last to find its way into confectionery—due to its acidity, which for a long time presented a challenge. The solution was found in mousse cakes: rich whipped cream tempers the tartness and leaves only the aroma.