Vienna-Violetta Confectionary offers art of cookery’s connoisseurs exquisite desserts and cakes, made under unique European recipes with the use of natural products only: fresh whipped cream, custard, mousses.

Tailored cakes

Holiday cake made by an individual request will be an adornment of any of your celebrations: wedding, birthday party or anniversary.

Vienna-Violetta Confectionary utilizes modern decoration techniques that give special holiday look to your cake:

-          decoration with chocolate velour

-          decoration with caramel

-          picture on chocolate

To order the cake please call: 49-40-56

SPONGE CAKES
Cake with chocolate cream Made of chocolate sponge cake and chocolate cream.	900 g 1200 g	610 rub. 810 rub.
Sacher cake Made of Sacher sponge cake with jam. The cake is covered with chocolate icing.	900 g, 1200 g	630 rub. 840 rub.
Praline cake Made of chocolate sponge cake with Praline custard and nuts.	900 g 1200 g	630 rub. 840 rub.
Caramel cake Made of Vienna sponge cake with boiled condensed milk and nuts	975 g 1300 g	660 rub. 880 rub.
Black Forest cake Made of chocolate sponge cake with whipped cream and cherry jam	975 g 1300 g	720 rub. 920 rub.
Passage cake Three layers of Vienna sponge cake, with syrup, cognac, custard, whipped cream, strawberries and kiwi	1125 g 1500 g	720 rub. 960 rub.
Snezhana cake Three layers of the lightest sponge cake with syrup, cognac and fruit cream	975 g 1300 g	900 rub. 960 rub.
Four Seasons cake Made of white sponge cake and cream. Decorated with fresh fruits jelly.	1125 g 1500 g	900 rub. 1110 rub.
Vienna cake Made of Vienna sponge cake with white chocolate cream, Bacardi rum, and walnuts	1500 g	1120 rub.
Quality cake Cake made of Sacher sponge cake with Praline custard, cherry jam and bananas, covered with chocolate icing.	1200 g 1600 g	900 rub. 1230 rub.
Sakura Branch cake Made of Vienna sponge cake, with layers of Philadelphia cheese cream, cherry jam and airy marshmallows	1800 g	1300 rub.
Dolche Vita cake Made of sponge cake, syrup, Cointreau liquor. Interlaid with whipped cream, liquor, Mascarpone cheese and orange bits	1200 g	1110 rub.
Pina Colada cake Chocolate sponge cake with Pina Colada syrup and a layer of piquant cream and fried pineapples, cashews and milk chocolate. The cake is covered with white icing	1500 g	1300 rub.
MOUSSE CAKES
Madam Clicqout cake Fine combination of cream mousse with champagne and raspberry jelly on chocolate sponge cake. Decorated with chocolate velour and caramel flower.	1000 g	680 rub.
Banana cake Made of whipped cream and bananas, covered with chocolate icing	1000 g	800 rub.
Pineapple cake Made of whipped cream, pineapples and thin layer of airy Vienna sponge cake	975 g 1300 g	600 rub. 800 rub.
Chocolate Cherry cake Cherry jelly and milk mousse with the addition of Marie Brizard Cherry liqueur on fine chocolate sponge cake. Decorated with chocolate.	1500 g	880 rub.
Curd cake Made of chocolate sponge cake with curd cream. Decorated with blackberry jelly and whipped cream	1500 g	880 rub.
Josefina cake Rich red-currant mousse with Philadelphia cream cheese on thin layer of chocolate shortcake. Decorated with red-currant jelly and fresh berries	1200 g	920 rub.
Valencia cake Thin layer of airy sponge cake, cowberry and cranberry mousse made of Philadelphia cream cheese with crispy layer of almond nougatine, decorated with cowberry and cranberry jelly	1200 g	920 rub.
Tiramisu cake Made of whipped cream, Savoyardi biscuits, Mascarpone cheese with Kaluha liquor and Cherry Brandy	950 g	960 rub.
Victoria cake Made of whipped cream and fresh strawberry.	1300 g	960 rub.
Savoyardi cake Made of whipped cream with Kaluha liquor, Mascarpone cheese, Savoyardi biscuits and coffee syrup.	1400 g	1060 rub.
Belle Helene cake Pear bits with whipped cream and dark chocolate on thin sponge cake. The cake is covered with cream and chocolate.	1400 g	1080 rub.
Truffle cake Made of airy chocolate sponge cake and thick chocolate cream.	1100 g	1120 rub.
Cheese cake with passion fruit Mousse with cream cheese on crispy chocolate waffle crust. Decorated with passion fruit jelly, berries and handmade chocolate decoration.	1100 g	1130 rub.
Madagascar cake Delicate combination of cream and Praline mousses on sponge cake layer with walnuts and Bacardi rum. Decorated with hazelnuts, ground-cherry and chocolate flakes.	1500 g	1130 rub.
Violetta cake Very delicate cake made of whipped cream and glair with the addition of white chocolate.	1100 g	1160 rub.
Luxury cake Delicate milk chocolate cream and passion fruit jelly with pear on crispy chocolate waffle flat shortcake	1500 g	1400 rub.
SHORT PIES
Apple pie Short pie with fresh apple filling, Cointreau liquor and dried orange peel	1500 g	680 rub.
Pear pie Short pie with pear filling, Cointreau liquor and dried orange peel.	1500 g	720 rub.
Vienna pie Pie made of short pastry with custard and chocolate cream, decorated with fresh fruits jelly.	1300 g	760 rub.
Cheese cake with cherry Short pie with cream cheese and cherry stuffing with almonds	1500 g	1370 rub.