Classic Cakes: 12 Timeless Recipes Made Without Additives or Artificial Flavourings
If you prefer the taste of traditional desserts to a multi-layered cake, we have 12 classic options for you. Each one represents a different pastry tradition — from the Viennese Sacher to Dubai chocolate, alongside Spanish, German, French, Italian and Eastern European classics. Our selection also includes our Number Cake for birthdays and our red berry mille-feuille.
Most of these cakes follow the traditional structure of two sponge layers with a cream or filling between them, rather than the multi-layer format of our other cakes.
As with everything we make in our pastry workshop, these cakes are prepared without artificial additives or flavourings. We use real butter, real chocolate, authentic apricot jam instead of industrial fruit glazes, and real pistachio paste instead of flavouring.
Our production is very limited — at the shop, we have no more than a couple of cakes of around 800 g available at any given time. The rest are made fresh to order for your birthday or any other occasion.
A Journey Through Classic Pastry
Sara
An elegant Spanish classic: natural vanilla sponge, buttercream made with Italian meringue, and a generous coating of toasted almonds and icing sugar.
It is one of the simplest recipes in our collection — and precisely for this reason, it shows perfectly that you do not need artificial additives to achieve a clean, authentic flavour.
Sacher
The original Viennese recipe, almost unchanged: rich chocolate sponge, a generous layer of real apricot jam — not industrial fruit gel or glaze — and a glossy dark chocolate ganache made with real chocolate.
Perfect for anyone looking for a traditional Sacher cake without artificial flavours.
Black Forest
Our version of the famous German classic: chocolate sponge, a centre of natural red berries rather than industrial jam, freshly whipped cream and dark chocolate ganache.
It is finished with a small cream rose, just as the traditional Black Forest cake is prepared in Germany.
Tres Leches
The quintessential Latin American dessert: freshly baked vanilla sponge soaked by hand in a mixture of three types of milk, topped with whipped cream and a touch of cocoa.
Each Tres Leches cake is prepared on the same day, never from an industrial mix, allowing the sponge to absorb the liquid to exactly the right degree.
Napoleon
A Central European classic made with crisp layers of homemade puff pastry and a generous amount of natural vanilla pastry cream between the layers.
It is one of our most labour-intensive cakes — the puff pastry is made from scratch without industrial margarine.
Medovik
A classic Eastern European honey cake made with real honey: thin sponge layers baked one by one and assembled by hand, with a delicate sour-cream filling between each layer.
The honey flavour is completely natural rather than artificially flavoured — you can taste it especially clearly in the first bite.
Esterhazy
The Austro-Hungarian classic: walnut sponge, pastry cream with butter, and the characteristic white chocolate glaze decorated with a spiderweb pattern in dark chocolate, drawn by hand.
It is one of our most elegant cakes visually and also one of the most elaborate to prepare.
Tiramisu
Our version of the traditional Italian dessert: layers of sponge thoroughly soaked in real coffee, a delicate mascarpone and whipped cream filling with gelatine, a layer of red berry jam for a fresh contrast, and another layer of coffee-soaked biscuit.
It is finished with pure cocoa powder, without industrial mixtures.
Opera
The classic French cake in its most traditional form: thin layers of almond joconde sponge soaked in our own coffee syrup. We prepare the syrup ourselves and do not use essences or artificial flavourings.
The layers are alternated with coffee buttercream and dark chocolate ganache with praline, then finished with a glossy chocolate glaze.
Dubai
Our interpretation of the viral dessert from the United Arab Emirates: chocolate sponge with a filling of butter, kataifi toasted by hand until golden and crisp, real pistachio paste and white chocolate.
The cake is covered with dark chocolate and butter ganache and finished with the characteristic marbled pattern.
Number Cake
Our birthday cake in the shape of the number representing your age.
The base is made from spiced gingerbread dough with honey, ginger and cinnamon, filled with a creamy San Millán cream cheese and whipped cream filling.
It is finished with your choice of ganache — milk chocolate or a fruity version with mango or raspberry purée — and decorated with matching chocolate figures.
A perfect centrepiece for a birthday table.
Red Berry Mille-Feuille
Puff pastry that we laminate and bake ourselves, layer by layer, with a generous amount of whipped ganache and a selection of fresh strawberries, blueberries and raspberries on top.
Light, crisp and visually striking — our freshest option among the classic cakes.
Many of these cakes contain milk, eggs and gluten, while some also contain nuts or soy. The exact allergen information is always available on the relevant product page.
For Every Person and Every Occasion
Any of these 12 classic cakes works equally well for a woman's, man's or child's birthday, for Christmas, or simply as a weekend dessert.
These are timeless recipes — the kind of cakes people order because they remind them of traditional pastry and familiar flavours that never go out of fashion.
Price and Minimum Order
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Price: €25/kg for Sara, Sacher, Black Forest, Tres Leches, Medovik, Tiramisu and Red Berry Mille-Feuille; €28/kg for Opera; €30/kg for Napoleon, Esterhazy and Dubai.
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Number Cake: €30 per cake (one tier, approx. 600 g) or €55 per cake (two tiers, approx. 1,000–1,100 g), including chocolate figures.
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Minimum order for the other cakes: 0.8 kg.
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Recommended serving: approximately 150–200 g per person.
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Storage: refrigerated at 0–4 °C. Consume within 48 hours of preparation.
Frequently Asked Questions
What is the difference between Sacher and a regular chocolate sponge cake?
Sacher contains real apricot jam between the layers and a specific chocolate ganache, without cream cheese. It is a much more restrained cake than our multi-layer sponge cakes and remains faithful to the original Viennese recipe.
Can I order half of a classic cake for fewer guests?
The minimum order is 0.8 kg for all classic cakes. This is the smallest size in which we can guarantee the correct structure and proportions of the sponge and filling.
Which of these 10 cakes is the most popular?
It depends on the season, but Sacher and Tres Leches tend to be requested throughout the year, while Medovik and Tiramisu become particularly popular during autumn and winter.
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