~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.
~1.9 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.
~1.7 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
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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The Napoleon cake needs no introduction: people either love it from childhood or fall in love with it from the very first bite. We make it the traditional way—we roll out the dough thinly, bake each layer separately, and then let the cake rest so the layers have time to soak up the cream. That’s exactly why a real “Napoleon” can’t be made in an hour, and that’s exactly why it turns out soft, not dry.
The foundation consists of the thinnest layers and plenty of milk-based cream with a delicate, silky texture. The cream is more creamy than sweet, so the cake doesn’t get cloying even after the second slice. A classic “Napoleon” contains neither alcohol nor a sharp tartness: the flavor is mild and approachable, making it a treat enjoyed by both children and older guests alike.
This is a versatile cake for a table where different generations gather. It’s ordered for birthdays and milestone celebrations, wedding anniversaries, graduations and baptisms, for New Year’s and Christmas feasts, for International Women’s Day, for office parties, and simply for Sunday dinner. When you don’t know your guests’ tastes in advance, a classic is the safest choice.
A whole cake weighs 1.7 kg and yields 8 full-sized slices, each weighing approximately 200 g. It’s more than enough for a group of six to eight people; for ten to twelve guests, it’s better to order two cakes or supplement the table with pastries. If you’d like to try a slice first, our “Napoleon” cafes sell it by the slice.
The price for a whole cake is 760 UAH, and for a slice is 95 UAH. The cake is made fresh for your event, so please place your order at least two days in advance. We offer delivery within Kharkiv and pickup from our cafes. You can pay by card online or upon delivery.
Despite its name, the cake isn’t French—at least not in the form we know it here. Its base, puff pastry with cream, is known in France as “mille-feuille,” meaning “a thousand leaves”: recipes for such cakes appear in French cookbooks as early as the 17th century, and Marie-Antoine Carême gave the dessert its classic form in the early 19th century.
The most common version dates back to 1912, when the Russian Empire was widely celebrating the centennial of its victory over Napoleon. To mark the anniversary, pastry chefs baked small puff pastry pastries cut into triangles—their shape resembled the famous bicorne hat of the French emperor. The name stuck and quickly came to be applied to the large cake as well.
There is also a second version, purely linguistic: in France, there was a pastry called “napolitain,” meaning “Neapolitan,” and in foreign pronunciation, “napolitain” gradually became “napoleon.” Both stories are documented, and neither has definitively prevailed.
In the 20th century, the “Napoleon” evolved from a restaurant dessert into the quintessential home-baked cake: the cake layers were baked for the whole family, the cream was cooked in a saucepan, and the cake was always left in the refrigerator overnight to soak. That’s where the belief comes from that yesterday’s “Napoleon” tastes better than a fresh one. We use the same principle, only in the pastry kitchen.
