Cakes
An exceptionally delicate sesame sponge cake with a rich coffee and nut layer and velvety coffee-chocolate cream. Deep coffee flavour, warm nutty notes and delicate chocolate sweetness create a refined combination that captivates from the very first bite.
Single slice — 110 UAH · 130 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.
~1.6 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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Sesame sponge cake, a coffee-nut layer, and velvety coffee-chocolate cream. Three different types of nuts—walnuts, hazelnuts, and peanuts—add a depth of flavor that you just don’t get with just one kind of nut.
The sesame sponge cake is different from the usual kind: it has a light nutty note and a barely noticeable hint of bitterness that pairs well with the chocolate. The coffee enhances the chocolate flavor without adding sweetness, while the nuts provide texture. The cake is rich—it’s best enjoyed slowly.
Adult anniversaries and birthdays, fall and winter gatherings, New Year’s Eve dinners, business meetings, and as a gift for a man. This is one of the most “masculine” cakes in the catalog: low in sugar, rich in depth.
A whole cake weighs 1.5 kg and yields 12 servings of approximately 130 g each. It’s enough for a group of up to twelve guests.
The price for a whole cake is 1320 UAH, and for a slice is 110 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 nuts, peanuts, and sesame seeds—please let us know if any of your guests have allergies.
Chocolate with nuts isn’t a culinary invention, but rather a consequence of a military blockade. Europe’s most famous chocolate-nut flavor was born precisely because of a shortage of cocoa.
When Napoleon imposed the Continental Blockade, cocoa supplies to Europe nearly dried up, and prices skyrocketed. Turin’s pastry chefs—and Turin was the chocolate capital at the time—began diluting the expensive cocoa powder with what was readily available nearby: ground hazelnuts from Piedmont.
The result exceeded expectations. The nut oil made the mixture smooth and pliable, and the flavor—softer and richer. The new product was named gianduja, after the Piedmontese carnival mask Gianduja, and was officially introduced in 1865.
It was from gianduja that the entire genre of nut-chocolate pastes eventually emerged, and with it, the custom of adding ground nuts to chocolate cakes. The principle remains the same as it was in 1806: nut oil softens the dryness of the cocoa, while roasted nuts add warmth to that same cocoa bitterness.
Coffee plays a technical role in chocolate desserts: it isn’t detectable on its own, but it enhances the perception of the cocoa. This is a well-known pastry-making technique—a little strong coffee in the chocolate batter deepens the flavor without making it sweeter.