CAKES The world's most delicious masterpieces and desserts
using your own unique recipes
Air peanut docoise, layered
soft strawberry cream.
Decorated with strawberries in jelly and
coconut shavings.
110 gr.
Air peanut docoise, layered
chocolate cream with cherry filling.
Decorated with chocolate cream and
peanut petals.
90 gr.
Sponge cake based on walnuts, pineapple and carrots, with the addition of cinnamon and orange zest, with cottage cheese cream.
95 gr.
Classic sponge cake with buttercream "Valentine" is soaked in natural coffee syrup and covered with dark chocolate.
90 gr.
Chocolate sponge cake soaked
cognac, with chocolate cream.
90 gr.
The cake is very soft, at the same time airy and insanely delicious. The cake consists of the thinnest puff cakes soaked in a delicate, fragrant custard with a layer of blueberry confit, consisting of fresh blueberries, sprinkled with crispy puff crumbs.
100 gr.
World-famous dessert, puffy,
juicy pirozhnoeiz five most delicate
sheets of puff pastry, generous
soaked in sweet butter-
custard cream.
100 gr.
The cake is very soft and tender, at the same time airy and insanely delicious. The cake consists of the thinnest puff cakes soaked in a delicate, fragrant custard with a layer of raspberry confit, consisting of raspberries, sprinkled with crispy puff crumbs.
100 gr.
The real magic of tastes! Cheesecake literally melts in your mouth, the airy texture will drive you crazy. Salted caramel brewed by our confectioners by hand, and the taste is interesting and multifaceted.
100 gr.
Classic curd cheesecake on a thin sand base.
90 gr.
Sour cream, cottage cheese, cream mousse
and white Belgian chocolate
on a thin sand base.
90 gr.
A traditional American bestseller, it is a combination of cream cheese and ricotta on a shortbread dough base with the addition of butter, decorated with a delicate jelly with lemon zest. The zest is given by a light shade of lemon.
100 gr.
Chocolate sponge cake soaked
cognac, with chocolate cream.
108 gr.
Porous, moist cakes with a delicate cream cheese cream. The trick is a small amount of cocoa, which is added to the dough, but masked in red. When you take a bite, you expect anything but a chocolate aftertaste.
100 gr.
Chocolate sponge cake, soaked
buttercream and jam
made from black currant.
90 gr.
Air-nutty sponge cake made from
walnuts and peanuts,
soaked in buttercream.
90 gr.
A classic sponge cake soaked in condensed and coconut milk, decorated with coconut shavings and whole almonds.
90 gr.
Custard sponge cake with the addition of
natural honey and sour cream.
90 gr.
Chocolate muffin
with spreading chocolate
cream inside.
100 gr.
Filling creme brulee in a delicate chocolate mousse on a chocolate sponge cake.
100 gr.
The delicate passion fruit-apricot filling is wrapped in a creamy curd mousse with coconut chips on a hazelnut-sand substrate.
75 gr.
Lemon sabayon in caramel mousse on lemon-almond sponge cake.
95 gr.
Two layers of tender, soft, juicy carrot sponge cake. In the center of the cake is a spicy, refreshing carrot jelly with cinnamon and ginger. All this splendor is enveloped in an airy cream cheese mousse. Each element individually is already a masterpiece, and when you feel the harmony of all the layers, you will not even notice how quickly.
120 gr.
Airy almond sponge cake layered with lemon croc, filling with natural, flavorful blueberry compote, combined with a cream cheese cheese mousse. Top with white chocolate frosting.
70 gr.
Almond sponge cake layered with lemon croc, filling with natural raspberry compote, combined with cream cheese cheese mousse.
70 gr.
Rich chocolate sponge cake layered with delicious milk mousse based on dark and milk chocolate. In the middle of this chocolate paradise is a raspberry layer with a bright berry flavor, emphasizing the peculiarity of this incomparable cake.
80 gr.
The base of the cake is a chocolate sponge cake, it is harmoniously combined with a crunchy praline feuillentin and milk chocolate royalty. The heart of the cake is a bright apricot layer sweet and sour, it is very pleasant to feel in combination with caramel mousse.
85 gr.
A world-famous dessert. An amazingly delicious, lush, delicate cake made from five thin puff pastry cakes, generously soaked in sweet butter and custard.
550 gr.
The cake is very soft, at the same time airy and insanely delicious. The cake consists of the thinnest puff cakes soaked in a delicate, fragrant custard with a layer of blueberry confit, consisting of fresh blueberries, sprinkled with crispy puff crumbs.
680 gr.
A delicate vanilla sponge cake soaked in coffee syrup, layered with coffee mousse and cream based on cream cheese, decorated with cream cream with the addition of cognac.
120 gr.
Chocolate sponge cake covered with prune jam, svrhu mass of chocolate sponge cake, pre-mixed with cream "Vista". Ganache decor sprinkled with walnuts.
100 gr.
Layers of sponge cake with natural spinach are alternately layered with custard, and the bottom layer has cranberry-apple jam. The cake is decorated with sponge crumbs, decorative powdered sugar and fresh cranberries.
100 gr.
Layers of chocolate sponge cake are soaked in syrup, layered with custard. The surface is sprinkled with chocolate sponge cake crumbs and decorative powder.
100 gr.
Delicate white chocolate mousse with a double layer of kony and passion fruit cream on an almond sponge cake with a chocolate crunch. It is doused with glassage and decorated with chocolate.
530 gr.
Almond-lemon sponge cake with mango and strawberry mousse with a layer of strawberry-mango jelly. Covered with mirror glaze and decorated with chocolate.
A delicate almond sponge cake layered with lemon crunch, a delicious filling made from natural blueberry compote, combined with a cream cheese mousse.
520 gr.
Delicate creamy mousse with raspberry compote on almond sponge cake. Covered with glassage and decorated with chocolate
520 gr.
Two layers of nutty dacoise with cashews, a delicate fragile meringue with air cream Charlotte and a piquant hint of apricot and rum. The top of the cake is decorated with mirror icing.
600 gr.
The basis of the cheesecake is a shortbread dough of our own production. Filling – cream cheese cream cheese, which is more than 60% of the filling and animal cream.
900 gr.
"Shou "(choux - translated into Russian - cabbage). According to French traditions, this cake is made from custard dough with delicate buttercream and Crumble caps. Chou cake comes from France, and the first recipe was invented by Jean Avis at the end of the 18th century.
50 gr.
"Shou "(choux - translated into Russian - cabbage). According to French traditions, this cake is made from custard dough with delicate buttercream and Crumble caps. Chou cake comes from France, and the first recipe was invented by Jean Avis at the end of the 18th century.
50 gr.
Puffy cinnamon bun topped with soft cream cheese fudge and caramel topping. We recommend reheating before serving.
80 gr.
Puffy cinnamon bun topped with soft cream cheese fudge and chocolate topping. We recommend reheating before serving.
80 gr.
Puffy cinnamon bun topped with soft cream cheese fudge and strawberry topping. We recommend reheating before serving.
80 gr.
Puffy cinnamon bun topped with a soft cream cheese fondant. We recommend reheating before serving. You can add any topping yourself.
80 gr.
Incredibly airy, chocolate muffin with the addition of red alcoholized cocoa powder.
100 gr.
Vanilla muffin with fresh cranberries.
100 gr.
In a light puff-yeast dough filling of spinach, eggs and cheese "Brynza".
150 gr.
In a light puff-yeast dough filling of ham, pickled cucumbers, cheese, eggs and mayonnaise sauce.
125 gr.
The base of the cheesecake is a shortbread dough of our own production with the addition of rosemary . Filling – cream cheese cream cheese, which is more than 60% and lemon curd. Lemon curd is a kind of custard based on fruit lemon juice.
900 gr.
The basis of production is premium treats,
but experts have developed a mid-price line
delicious and high-quality cakes for as many people as possible
they could afford to live with taste.