Classic caramel-nut biscuit with creamy-toffee cream, delicate caramel filling, with layers of milk chocolate impregnated with milk-caramel syrup. The cake is decorated with Iriska icing, whipped cream, chocolate chips and Cookie cookies. The cake is designed for 12 - 14 people. It is recommended to defrost this cake for 2 hours before eating.

Thin chocolate shortcakes layered with a thin layer of chocolate buttercream. Garnished with chocolate ganache and gingerbread cookies. The cake is designed for 10 - 12 people.

Thin shortbread chocolate cakes with butter chocolate cream on condensed milk and cherry confit filling. The cake is decorated with chocolate fondant, chocolate sprinkles and fresh berries (according to the season).