Cakes
Delicate, crisp chocolate shortcrust layers, a rich and velvety dark chocolate mousse, and a vibrant lemon curd. Deep chocolate notes and an exhilarating burst of citrus freshness create an irresistible, sophisticated contrast.
Single slice — 125 UAH · 170 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.
~1.6 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.
~1.8 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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A deliberate contrast: rich dark chocolate and tangy lemon curd. There’s no attempt to soften the flavors—they work precisely because of their clash, and that’s the whole concept behind the cake.
The cake layers are shortbread-style—chocolatey and crunchy, not sponge cake. The dark chocolate mousse is thick and not overly sweet, with a noticeable hint of cocoa bitterness. The lemon curd is bright and tart; it cuts through the chocolate and keeps the flavor from becoming too heavy. After every bite, you’re left with a sense of freshness, not heaviness.
It’s perfect for adult birthdays and anniversaries, intimate dinners, office parties, and New Year’s celebrations. This is a cake for those who usually say they don’t like sweets: it has less sugar than it has character.
A whole cake weighs 1.3 kg and yields 10 servings of approximately 170 g each. It’s enough for a group of eight to ten guests.
The price for a whole cake is 1250 UAH, and a slice is 125 UAH. We prepare it for your chosen date; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.
Lemon curd is a 19th-century English invention, and at first, it had nothing to do with cakes.
The first printed recipes for lemon curd appeared in English cookbooks in the 1840s. It was made at home in small batches and served just like jam: with bread, rolls, and scones at five o’clock. Lemon curd differed fundamentally from jam—it was thickened not with pectin, but with eggs and butter, so it turned out thick and creamy and kept for only a few days.
The word “curd” means “cheese” or “clot”—it’s also the name for what forms when milk curdles. The name comes from its appearance: lemon juice curdles the egg mixture, and the mass thickens almost exactly like milk does when acid is added.
Curd made its way into large-scale pastry production in the 20th century, when pastry chefs began deliberately building desserts around contrasts. Chocolate turned out to be the perfect pairing: cocoa provides bitterness and richness, while citrus adds acidity and freshness, and neither overpowers the other. Today, this is one of the fundamental combinations in modern pastry-making.