~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.
~1.8 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.
~1.7 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
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 bright green sponge cake when sliced—and not a hint of grassy aftertaste. Here, spinach serves as a natural food coloring rather than an ingredient you’re supposed to taste: the cake has a creamy-berry flavor, and its color is its main attraction.
The sponge cake is soft and not at all sweet, despite its seemingly “vegetable-like” appearance: spinach in this quantity has no taste of its own; it merely colors the batter. The cream is rich, and the raspberries add a touch of tartness and aroma. The cake is moderately sweet and not too high in calories—it’s one of the lightest options in the catalog.
People choose it when they want the cake to be a surprise: birthdays, children’s parties, graduations, parties, and themed events. The green cross-section looks great in photos, so it’s often ordered for events where the celebration is being photographed. It’s also a good choice for those who prefer to avoid overly sweet desserts.
A whole cake weighs 1.5 kg and yields 10 servings, each weighing approximately 170 g. 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. The cake is prepared for your specific date; orders must be placed at least two days in advance. Delivery within Kharkiv or pickup available.
Green cakes may seem like a recent invention, but the technique itself—coloring food with spinach—is older than most classic desserts.
In European cookbooks from the 14th and 15th centuries, the green color of dishes was derived specifically from leaves: spinach, parsley, and nettles. The juice was squeezed out, heated, and added to dough, sauces, or jellies. Food coloring didn’t exist back then, and colorful presentations at banquets were highly prized—a dish was meant to be visually striking.
The most famous heir to this tradition is pasta verde from Emilia-Romagna: spinach is mixed into the dough not for flavor, but for color and a softer texture. The same principle later found its way into biscuits.
The reason is simple: spinach’s flavor compounds are volatile and break down when heated, while chlorophyll is stable. After baking, the color remains, but the flavor disappears almost entirely. Therefore, a spinach sponge cake is not a “vegetable cake,” but rather a regular sponge cake with a natural green color, and raspberries paired with it provide exactly the tart accent that the sponge cake lacks.
