Cakes
A rich chocolate sponge cake complemented by velvety cream mousse, vibrant blackberry ganache and delicate milk chocolate mousse. Deep chocolate notes, pleasant berry tang and subtle creamy sweetness create a refined balance of flavours that captivates from the very first bite.
Single slice — 145 UAH · 200 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.
~1.7 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.
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Dark chocolate and blackberries—a combination for those who love rich flavors. The berry ganache inside provides a sharp tartness, while the milk chocolate mousse on top softens it.
The sponge cake has a rich chocolate flavor with a noticeable hint of cocoa bitterness. The blackberry ganache is bright and tart, with a distinctive “forest” aroma that raspberries or strawberries lack. The hazelnut paste adds a warm note, while the creamy mousse ties everything together.
Fall and winter gatherings, adult birthdays, anniversaries, New Year’s Eve celebrations, and intimate dinners. This is a cake with a dark, deep character—it’s best suited for quiet, rather than boisterous, celebrations.
A whole cake weighs 2 kg and yields 10 of large slices, each weighing approximately 200 g. It’s 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 hazelnuts—please let us know if any of your guests may have an allergy.
The blackberry is one of the oldest berries in the European diet, and the evidence for this is quite literal.
In 1835, the well-preserved body of a woman who lived around the 6th century BCE was found in a Danish bog. In her stomach, archaeologists discovered the remains of her last meal—among them were blackberries. This is one of the oldest direct pieces of evidence of what people actually ate back then.
In England, blackberries have grown for centuries in hedgerows along fields, and picking them was open to everyone—unlike garden berries. Hence the folk saying: after Michaelmas, at the end of September, you shouldn’t pick blackberries. People used to give mystical explanations, but the real reason is simple—by the end of September, the berries overripe, develop mold, and lose their flavor.
Blackberries are more tart and “earthy” than raspberries: their aroma has fewer floral notes and more deep, almost wine-like ones. That’s precisely why they can hold their own against dark chocolate, which would overpower a more delicate berry. Pastry chefs use this pairing just as sommeliers pair a full-bodied red wine with a berry dessert—based on the principle of balanced flavors.