Rich and moist sponge cake with notes of cocoa in cream and sour cream. Fresh and summer berry filling in each layer and delicate creamy vanilla cream.
Vanilla-strawberry-banana in caramel and raspberry-banana in caramel
Delicate chiffon biscuit génoise with a subtle vanilla aroma. A layer of raspberries or strawberries, stewed with sugar. A layer of banana caramel on cream with a pinch of pink Himalayan salt.
Moist black and juicy biscuit with a deep chocolate flavor and a light coffee note. In an interlayer, whole stewed cherries with a rich berry sweet and sour taste and a pinch of chili. Enveloping creamy vanilla cream.
Double chocolate-whipped caramel-salted peanuts
Rich black biscuits, bright as airy bitter chocolate, delicate ganache based on cream and belgian chocolate, whipped cream caramel and crunchy salted nuts in a layer.
Orange-passion fruit-pine nut
Sweet orange juice in an airy biscuit, sour and bright taste of passionfruit that brings cheekbones down for a second, aromatic zest and warm oiliness of pine nuts in the layer. Tropically Siberian balance of taste.
Moist carrot biscuits envelop with a warm bouquet of spices, crunchy cashews set off the aromas with their delicate sweetness, a pear stewed in hot freshly boiled caramel gives the cake juiciness. Cream based on sour cream, honey and cheese completes the composition.
IE Bulgakova Alexandra Vyacheslavovna