Signature cakes
Cakes with light layers of mousse, silky ganaches, exciting crunchy textures or even dense layers of fruit puree. I created them with a play of textures and a focus on the harmony of flavours, creating cakes that are sure to put a smile on the faces of the celebrant.
walnut-apricot-dark chocolate-rum cake
Available sizes:
- 10 slices: 17 900 Ft
- 16 slices: 28 640 Ft
The sponge cake is fragrant with walnuts, which I toasted beforehand to extract the flavour and fragrance from the kernels.
The sponge cake is covered with a thin layer of peach jam, which is special because I cooked it with fresh peaches and added a little vanilla sugar to the sugar.
The rum and walnut cream sits on top of the jam and gives the dessert a silky and soft texture. On top of this, I layered a thin, crunchy layer of dark chocolate with a sprinkling of crunchy walnut crumbs. If I have to choose, I think this is my favourite part of the cake.
I topped the crunchy part with another layer of rum and walnut cream, on top of which I laid the second nut sponge. This is followed by the mousse of whipped nuts, which is special because I made the 100% nut paste used for the mousse myself. To finish this layer, I hid a yellowish peach jelly, which with its slight tartness is a nice way to end my dessert.
Allergens: milk, egg, gluten, nuts, peanuts, vanilla
White nougat-hazelnut-chocolate chips
Available sizes:
- 10 slices: 17 900 Ft
- 16 slices: 28 640 Ft
The light sponge cake is covered with a crispy chocolate layer, followed by a silky and soft white nougat mousse.
The signature oily seed cream is in perfect harmony with another exciting flavour of the cake, roasted hazelnuts. It's a light, fluffy mousse layer, with a sprinkling of hazelnut praline to enrich the flavour.
Allergens: milk, egg, gluten, nuts, peanuts, vanilla
Triple chocolate mousse cake
Available sizes:
- 10 slices: 16 500 Ft
- 16 slices: 26 400 Ft
At the bottom is a chocolate sponge cake, fragrant with cocoa, on which I placed a whipped cream enriched with dark chocolate.
This is followed in turn by a layer of soft mousse enriched with milk chocolate, on which I made a white sponge cake, taking into account the correct order of the colours.
And the top layer of the cake is a white chocolate mousse, which finishes the scene with its whiteness.
The subtle bitterness of the dark chocolate, the smoothness of the milk chocolate and the sweetness of the white chocolate create a perfect harmony of flavours to complete the dessert.
Allergens: milk, egg, gluten, nuts, peanuts, vanilla
(GF, LF) triple chocolate mousse cake
Lactose and gluten-free versions
Available sizes:
- 10 slices: 23 300 Ft
- 16 slices: 30 240 Ft
At the bottom is a chocolate sponge cake, fragrant with cocoa, on which I placed a whipped cream enriched with dark chocolate.
This is followed in turn by a layer of soft mousse enriched with milk chocolate, on which I made a white sponge cake, taking into account the correct order of the colours.
And the top layer of the cake is a white chocolate mousse, which finishes the scene with its whiteness.
The subtle bitterness of the dark chocolate, the smoothness of the milk chocolate and the sweetness of the white chocolate create a perfect harmony of flavours to complete the dessert.
Allergens: milk, egg, nuts, peanuts, vanilla
pistachio-white chocolate-strawberry cake
Available sizes:
- 10 slices: 17 900 Ft
- 16 slices: 28 640 Ft
The bottom layer of sponge cake is covered with a crunchy pistachio layer, in which I added a touch of salt to bring out the pistachio flavour.
This is followed by a creamy whipped cream, enriched with white chocolate.
Next in line is the creamy strawberry mousse. For this layer, it's important to point out that the strawberry puree I use to flavour the mousse is always freshly made in my kitchen.
On the second layer of sponge cake lies the pistachio mousse, where the pistachio pieces, large and small, will make you smile.
Allergens: milk, eggs, gluten, pistachios, peanuts, vanilla
truffle-chocolate mousse-caramel crisp
Available sizes:
- 10 slices: 17 900 Ft
- 16 slices: 28 640 Ft
Inside the cake are two mousse-like chocolate sponge cakes, with a thin layer of caramel-chocolate crunch at the bottom, giving the cake a playful texture. A creamy and soft layer of dark chocolate truffle lies on top, and finally a light chocolate mousse, which harmonises nicely with the truffle and the thin caramel layer.
Allergens: milk, egg, gluten, nuts, peanuts, vanilla
lemon quark & raspberry cake
Available sizes:
- 10 slices: 17 900 Ft
- 16 slices: 28 640 Ft
I layered a silky, creamy and soft lemon curd on top of the puff pastry and hid a blushing, thick raspberry jelly in the middle.
The light, frothy texture of the curd cheese is made even fresher and lighter by the zest of the lemon.
The second layer of sponge cake is covered with raspberry enriched curd cheese, which is delicious because I cooked the raspberry jam with a little vanilla sugar to make it fragrantly delicious.
Allergens: milk, egg, gluten, nuts, peanuts, vanilla
(GF, LF) lemon quark & raspberry cake
Lactose and gluten-free versions
Available sizes:
- 10 slices: 18 900 Ft
- 16 slices: 30 240 Ft
The sponge cake with the holes is topped with a light and fluffy curd cheese cream, which is made even fresher and lighter by the lemon zest. In the middle I hid a blushing, thick raspberry jelly.
The second layer of sponge cake is covered with raspberry enriched curd cheese, which is delicious because I cooked the raspberry jam with a little vanilla sugar to make it fragrantly delicious.
Allergens: milk, egg, nuts, peanuts, vanilla
mango cheesecake
Available sizes:
- 10 slices: 16 500 Ft
- 16 slices: 26 400 Ft
It is based on a special buttery biscuit made up of tiny crumbs, the texture of which is enchanting in itself.
The next layer is a creamy, soft cream cheese enriched with cocoa butter and a touch of white chocolate.
Finally, the top is crowned with a layer of jelly, smiling with the sweetness of mango and the tartness of lemon.
Allergens: milk, egg, gluten, nuts, peanuts, vanilla
Raspberry chocolate cake (dairy, gluten and sugar free)
Available sizes:
- 10 slices: 18 900 Ft
- 16 slices: 30 240 Ft
The character of the brownie base comes from the roasted hazelnuts, which also give the dessert its unique aroma.
The texture is soft and juicy from the chocolate and sweet from the xylitol.
The top is topped with freshly cooked raspberry jam, which enlivens the dessert with its redness.
Allergens: egg, nuts, hazelnuts, cocoa, vanilla