Moldovan classic from Franzeluța, Chișinău — biscuit layers with prunes, walnuts and hazelnut mass, light orange flavour and dark-chocolate glaze. 1 kg frozen cake. Contains brandy and white wine.
Five-layer rainbow sponge cake from Vatsak, Ukraine — coloured naturally, filled with milk cream and cream cheese, finished in white glaze with colourful dragée sprinkles. 650 g, kept chilled.
The Roshen Kyiv Cake in its original 1956 form — meringue layers with roasted cashew kernels, buttercream with cocoa and brandy, the iconic chocolate piping and pastel chestnut-leaf decoration. 450 g, frozen.
Ukrainian "Prague" cake from Tarta — cocoa sponge layers soaked in aromatic syrup, butter-and-condensed-milk chocolate cream, a fine jam line, and a glossy chocolate-mesh glaze. Pre-sliced 850 g in a clamshell.
Tarta's tribute to the Kyiv Cake — airy meringue layers with 13.4% roasted peanuts, classic "Charlotte" buttercream, chocolate piping and a touch of marmalade jelly. 450 g, frozen. Contains peanuts and alcohol.
Ptichye Moloko — the legendary Russian "bird’s milk" cake. Light soufflé layers between thin sponge, glossy chocolate glaze on top. Invented in 1978 at the Praga restaurant. 1000 g.
MARLENKA® is a traditional honey cake with cocoa, made according to an old Armenian family recipe. The secret manufacturing procedure enable to combine the honey and milk mixture to create this multi-layered honey delicacy.
MARLENKA® is a traditional honey cake with fresh lemon flavour, made according to an old Armenian family recipe. The secret manufacturing procedure enable to combine the honey and milk mixture to create this multi-layered honey delicacy.
MARLENKA® is a traditional honey cake with nuts, made according to an old Armenian family recipe. The secret manufacturing procedure enable to combine the honey and milk mixture to create this multi-layered honey delicacy. The top is drizzled with chocolate icing and sprinkled with chopped walnuts.
.png)
