A little heaven, made by hand.

Berry cloud

Vanilla sponge, berry compote, mascarpone and a generous crown of raspberries and blueberries.

Soft vanilla layers alternate with creamy mascarpone and berry compote, bringing a little tartness to every sweet, gentle bite. I finish the cake with piped cream swirls and a generous tumble of raspberries and blueberries. Small white blossoms lend the decoration the feeling of a freshly gathered summer bouquet. Bring it to a birthday lunch or a garden gathering, where a second slice is always a lovely idea.

Chocolate cherry midnight

Dark cocoa sponge, sour cherries, chocolate mousse and a glossy ganache finish.

Dark sponge and smooth chocolate mousse make each slice rich and soft, while sour cherries bring a bright, fruity contrast. Glossy ganache runs down the sides beneath generous chocolate swirls. A crown of cherries, broad chocolate curls and golden accents gives the cake its dramatic evening look. Made for chocolate lovers, it is a delicious way to end a celebration dinner or make a birthday feel especially indulgent.

Oroszkrém- The Queen of Cakes

Vanilla, raisins and candied orange, folded into layers light as a cloud.

Feather-soft sponge surrounds a silky vanilla cream, dotted with rum-soaked raisins and tiny jewels of candied orange peel. First comes the gentle sweetness of vanilla, followed by bright citrus and a lingering warmth of rum. Fragrant, creamy and surprisingly light - one forkful melts away, and the next is almost impossible to resist.

Although orosz means “Russian” in Hungarian, this cake has no connection to Russia. The classic is believed to have been created around 1930 by Hungarian pastry chef Sándor Oroszy. As his name was passed down with the recipe, Oroszy krémtorta gradually became the cake people know and love today.

Hungarian Chocolate & Sour Cherry Cake

LÚDLÁB - The Dark Chocolate Temptation

Dark chocolate and juicy sour cherries - decadence with a deliciously tart little twist.

A tender cocoa sponge carries a generous layer of velvety dark chocolate cream, studded with ruby-red sour cherries and finished with a glossy chocolate ganache. Deep cocoa richness meets the bright, juicy sharpness of the fruit, creating the kind of balance that makes every bite feel indulgent without becoming heavy. Silky, intense and wonderfully difficult to share.

Meaning “goose foot” in Hungarian, Lúdláb takes its playful name from the triangular shape in which it was traditionally served. Its origins are often connected with Émile Gerbeaud and Hungary’s elegant late-nineteenth-century café culture, where chocolate-rich pastries became enduring favourites.

Apricot & poppy

Poppy seed sponge, lemon mascarpone, sunlit apricots and the lightest touch of chamomile.

The poppy seeds give the soft sponge a gentle nuttiness, balanced by fresh lemon mascarpone and the mellow sweetness of apricots. Golden apricot halves cover the top, with little chamomile flowers tucked between them. Fine citrus zest and scattered poppy seeds carry those sunny colours around the pale cream finish. A slice brings a taste of summer to an afternoon coffee, a birthday table or a long lunch with friends.

Pistachio garden

Pistachio sponge, raspberry confit, mascarpone and a scattering of rose petals.

Pistachio sponge brings a rounded, nutty flavour to layers of smooth mascarpone and bright raspberry confit. The fruit adds a lively tartness that keeps each creamy mouthful beautifully balanced. Fresh raspberries, chopped pistachios and pink rose petals sit above softly textured, pale green sides. With its garden colours and generous filling, this is a lovely centrepiece for a spring birthday or an afternoon worth celebrating.

Lemon blossom

Airy vanilla sponge, lemon curd, elderflower and cloud-soft whipped cream.

Soft vanilla sponge and tangy lemon curd meet airy cream, with elderflower adding a delicate floral note. The citrus cuts gently through the sweetness for a fresh, creamy finish. Candied lemon slices, tiny yellow flowers and sprays of elderflower brighten the white, softly swirled decoration. Serve it at a sunny celebration or after a special meal when you want dessert to feel light and uplifting.

Pear & praline

Hazelnut sponge, poached pear, praline cream and a little salted caramel.

Tender pieces of poached pear sit between hazelnut sponge and smooth praline cream, giving every slice a mellow, nutty sweetness. A little salted caramel adds depth and a delicious contrast to the fruit. Fanned pear slices, hazelnuts and fine caramel threads crown the cake, while glossy caramel drips down its sides. It is especially inviting at an autumn birthday or alongside coffee as the conversation carries on around the table.

Forest berry feast

Almond sponge, vanilla cream and the full jewel-bright abundance of summer berries.

Under the romantic pink finish, almond sponge and vanilla cream make a gentle base for the lively flavour of summer berries. Their fruity freshness balances the cream and the soft nuttiness of the sponge. The petal-like texture and generous floral decoration give this design the look of a blossom-filled celebration. Choose it for a birthday, an anniversary or simply to bring a little romance to a shared afternoon.

Peach rose

Almond sponge, peach compote, mascarpone, raspberries and delicate rose petals.

Sweet peach compote nestles between soft almond sponge and creamy mascarpone, with raspberries adding a fresh, slightly tart contrast. Peach slices and berries cover the top alongside rose petals and delicate curls of white chocolate. Sweeps of blush pink and ivory cream echo the flowers and make every side of the cake feel carefully finished. A lovely choice for a summer birthday, an anniversary lunch or a celebration with your favourite people.

Blueberry lavender

Vanilla sponge, blueberry compote and softly fragrant lavender mascarpone.

Juicy blueberry compote runs through soft vanilla layers, with lavender lending the mascarpone a gentle floral fragrance. The berries bring a pleasantly tart note to the creamy filling. A generous ring of blueberries and small lavender sprigs tops the cake, matching the soft lilac finish and visible berry layers inside. Enjoy it at a garden party or with afternoon tea when you feel like something a little different.

Fig, honey & walnut

Walnut sponge, fig preserve, honey mascarpone and toasted walnuts.

Walnut sponge and fig preserve bring a rich, mellow sweetness, softened by smooth honey mascarpone. Toasted walnuts add a little crunch to the tender layers. Fresh fig wedges and walnut halves crown the cake, finished with a golden drizzle of honey above lightly frosted sides that reveal the sponge beneath. Warm in colour and generous in flavour, it is a beautiful cake to share at an autumn gathering or a relaxed family celebration.