Cakes
A masterpiece of Viennese cuisine — a tender chocolate dessert with a subtle fruity aroma and a silky sponge, made to the classic recipe.
Single slice — 100 UAH · 105 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.
~1.8 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.
No reviews yet. Be the first to tell us how it was.
The legendary Viennese cake: a dense chocolate sponge cake, a thin layer of apricot jam, and a mirror-glazed chocolate coating. The recipe has remained virtually unchanged since 1832.
The sponge cake has a rich chocolate flavor and is intentionally not too moist—it’s meant to be dense. The apricot jam adds a fruity tartness that cuts through the chocolate and gives the flavor depth. The glaze on top is firm and smooth. According to Viennese tradition, the “Sacher” is served with unsweetened whipped cream—it’s this that balances out the cake’s density.
Anniversaries, formal dinners, business events, New Year’s and Christmas tables, or as a gift for someone who appreciates the classics. This is a “grown-up” cake with subtle sweetness and iconic status.
A whole cake weighs 1.3 kg and yields 12 servings of approximately 105 g each. It’s enough for a group of up to twelve guests.
The price for a whole cake is 1200 UAH, and a slice is 100 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.
This is one of the few cakes whose authorship was contested in court—and the trial lasted twenty-five years.
Chancellor Clemens von Metternich ordered a new dessert for his guests. The head chef fell ill, so the task fell to a sixteen-year-old apprentice, Franz Sacher, who was in his second year of training. The guests liked the cake, but at the time no one attached any significance to it—Sacher completed his training and went to work in Bratislava and Budapest.
It was Franz’s son, Eduard, who brought the cake true fame: he refined the recipe at the Demel pastry shop in Vienna and later opened the Sacher Hotel, where the cake became the signature dish.
From 1938 to 1963, the Sacher Hotel and the Demel pastry shop were locked in a legal battle over the right to call their cake “the original.” The dispute was serious: how many layers of jam there should be—one or two—and exactly where it should be placed. The court ultimately ruled that only the hotel’s cake could be called the “Original Sacher-Torte,” while Demel was granted the right to its own name. Both cakes are still sold in Vienna today.