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Cake "Bouchées de dames" according to the recipe of the early 1900s.
The cake is made according to the cookbook of the Russian Empire.An elegant cake made of delicate Culier sponge cake and..
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"Noble chestnut cake" according to the recipe of the 1890s with cream based on a recipe from the 1900s.
The cake is made according to the cookbook of the Russian Empire. The author of the book from which the recipe was taken..
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“Charlotte a la Russe” according to the recipe of 1910s with "Savoiardi" 1810s and ready-made modern ones.
The cream was restored according to the recipe of a chef of first-class restaurants in St. Petersburg, a teacher at the ..
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"Verdi cake" according to the recipe of the 1900s, but with author's adjustments from Veronica M.
The cake is based on the recipe of the course of the culinary school of the Russian Empire. But a heat-treated cream was..
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"Florence cake" according to the recipe of the early 1900s.
The cake is made according to the cookbook of the Russian Empire.A colorful cake with a delicate almond-pineapple sponge..
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Cake "Zanzibar" according to the recipe of the early 1900s.
The cake is prepared according to the cookbook of the Russian Empire.Sweetness with notes of apricot, almond, coffee and..
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Cake “Ushakovskiy” according to the recipe of the early 1910s with a modern twist (from Veronica M.).
The cake is prepared according to the cookbook of the Russian Empire.A dense and at the same time delicate sponge cake. ..
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Cake "Dagmara" according to the recipe of the times of the Russian Empire.
The view was restored according to the description of a cake from the 1910s from the cookbook of the Russian Empire. Acc..
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The cake "Fresalia" according to the recipe of the early 1910s.
The cake is reproduced according to the recipe of a chef of first-class restaurants in St. Petersburg, a teacher of the ..
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Dresden cake according to the recipe of the 1880s with a modern twist (from Veronica M.).
The ancient Dresden cake consisted of cake layers layered with apricot jam or vanilla cream (without specifying its type..
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Cake "Chinese" according to the recipe of the mid-1860s.
The cake is made according to the cookbook of a Russian pastry chef, a student of the famous St. Petersburg pastry chef ..
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"Bride and groom cake" (colored sponge cake) according to the recipe of the early 1890s.
The cake is made according to the cookbook of the Russian Empire. The author of the book from which the recipe was taken..
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