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Confectionary House «Grafskij»

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Average bill:
500 som
Delivery:
160 som ?
Hours of work:
09:00 - 20:40 No days off
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New items

WUPI PAI
Truffle cakes soaked in a combination of Belgian chocolate filling and natural cream.
520 s
YOGURTOVY
Air biscuit stuffed with natural yogurt and cherry.
435 s
CREAMY STRAWBERRIES
Air biscuit with layers of cream based on natural cream and strawberry.
385 s
RED BARKHAT
Bright red air biscuits stuffed with cream cheese cream.
460 s
CREM-BRULE
Coffee biscuit, cream based on natural cream of cow's milk.
435 s
ANY
The cake is made of thin honey pods, which alternate with truffle pods. It is covered with a cream based on boiled condensation
375 s
MARKIS
Truffle Biscuit with cream filling based on Natural Cream and whole condensed milk.
400 s
TENDER
Air sponge cake with curd layer and filling made of natural pear.
460 s
ROSALIA
The cake consists of delicate chocolate and sponge cakes, layered with light cream.
375 s
SNICKERS
Truffle cakes soaked in peanut paste, with layers of souffle and peanuts.
530 s
TSARSKIY
Air truffle biscuit with chocolate paste layer with walnut addition.
420 s
BLACK FOREST
Air truffle cakes stuffed with natural cherry cream
480 s
CHOCOLATE VELVET
Tender truffle biscuit, custard with lemon addition
375 s

Cakes

"RADUGA"
Biscuit multi-colored cakes with a layer of delicate cream cheese based on cream cheese! The exterior design is made with multicolored coconut chips!
455 s
ALYOSHKA
The cake is baked according to a special technology, thin honey cakes of sand sponge, with the addition of puffy crumbs, layered with delicate cream based on boiled condensed milk, decorated with caramel and black chocolate figured fragments.
375 s
BISQUITNESS
Very delicate sponge cake layered with cream based on condensed milk.
375 s
BRANCO
The cake consists of a biscuit base filled with honey mass, layered with a light cream based on whole condensed milk.
375 s
GRAPHY
The cake is baked according to a traditional recipe, consists of sponge cake and layers of meringue, soaked in syrup and cream based on boiled condensed milk, decorated in three versions: peanuts, coconut chips or walnuts.
420 s
DEREVENSKY
A cake with an original combination of delicate biscuits soaked in syrup and honey cakes, layered with cream and natural cherry jam. It is decorated with fragrant caramel and glazed.
375 s
CHILDREN'S
Very light sponge cake, combined with honey cakes and delicate cream based on whole condensed milk with the addition of cocoa.
420 s
JULETTA
The cake consists of layers of air honey cakes, with the addition of selected raisins, layered with delicate cream based on boiled condensed milk.
375 s
CAPRIZ
Original cake, combined with two types of baking: light, airy semi-pressed cakes with honey classic cakes. It is layered with two kinds of cream: white cream and cream based on boiled condensed milk.
420 s
KARMEN
Tender sponge cake layered with cream and white chocolate.
375 s
KOROLEVSKY
The cake consists of a delicate biscuit with the addition of coffee, air layers of meringue with poppy, layered with white cream, also with the addition of coffee.
420 s
KUPECHSKY
Chocolate sponge cake, baked on the basis of homemade sour cream, with the addition of walnuts and selected raisins, layered with delicate cream with cocoa, decorated with aromatic caramel and black chocolate.
420 s
LINCER
An unusual cake made by French technology: thin honey cakes stacked vertically, combined with natural strawberry jam and delicate cream based on whole condensed milk.
375 s
MADONNA
Classic cake made of thin honey and sandy cakes, layered with delicate cream based on boiled condensed milk.
420 s
MALINOVY
Pink, air sponge cake, cream based on natural condensed milk with raspberry preserves
385 s
DREAM
Tender sponge cake, based on homemade sour cream, soaked in chocolate cream, filled with chocolate paste.
375 s
NAPOLEON
The cake is made according to a classic recipe, made of light puffy layers layered with delicate cream based on whole condensed milk, decorated with white glaze and black chocolate.
375 s
PALMYRA
The cake consists of tender truffle sponge cakes layered with cream based on boiled condensed milk, decorated with cream and fragrant caramel.
375 s
POLYARY
Original cake made of layers of air white and chocolate meringue, smeared with delicate cream based on boiled condensed milk.
375 s
PRAGUE
The cake is made according to a traditional recipe, made of delicate truffle cakes, layered with natural chocolate cream, decorated with cream cream with cocoa and black chocolate.
420 s
OTHERWISE
Very delicate cake made of layers of chocolate and white biscuit, layered with light cream based on whole condensed milk. It is decorated with fragrant caramel.
420 s
RHAPSODY
Classic cake made of light semi-layered cakes soaked in delicate cream based on whole condensed milk and butter.
420 s
RUSSIA
The cake consists of white biscuit layers and classic "Bird Milk" air soufflé, decorated with cream and white glaze.
375 s
SAHARA
Cake made of classic sand cakes, with the addition of poppy, layered with a delicate cream based on boiled condensed milk.
420 s
TURNING
The cake made of tender layers of air sponge cake with a volume layer of cottage cheese soufflé is decorated with white cream poured with fruit jelly.
445 s
THIRD CHOCOLATE
Plates of chocolate biscuit. Souffle made of natural cream, white, milk and black Belgian chocolate.
555 s
TRAUFEL
The cake is made according to a classic recipe, chocolate biscuit, based on sour cream, layered with delicate cream with cocoa, decorated with truffle chips.
375 s
FANTAZIA
The cake consists of light semi-layered cakes, layered with delicate cream based on boiled condensed milk.
420 s
CESAR
Chocolate cake layers, cream cream based on whole condensed milk, with the addition of black chocolate and walnuts.
420 s
CIRCE
the average cake 1.2 kg Honey cakes with the addition of walnut and white.
420 s
Isabella
the average cake 1.2 kg Air biscuit with the addition of meringue,Walnuts and cognac
420 s
Princely
the average cake 1,2 chinye biscuits with dobavlena cream layered with butter cream
375 s
A southerner
the average cake 1.2 kg sponge Cake with Poppy seeds, raisins and butter cream
375 s

Pastry

ESTERHAZI
Branded cake, made according to a special recipe: thin layers of air protein dough, with the addition of walnuts, layered with delicate cream.
145 s
ALCAZAR
1 kg. Delicate bars made of thin semi-powdered loose dough, filled with natural berry jam and walnut filling.
300 s
BUSHE
Air Bush Biscuit with a layer of delicate creamy cream
145 s
BUSHEHE 1 kg.
Air Bush biscuit with a layer of delicate creamy cream
480 s
WAFLY
Classic waffle tubes filled with natural chocolate cream.
195 s
WAFLY 1 kg.
Classic waffle tubes filled with natural chocolate cream.
265 s
VENETIAN CAKE
Tender cheesecake with natural berry jam
145 s
BENDER
Made according to a traditional recipe from custard dough, filled with a delicate cream based on boiled condensed milk.
280 s
CAPKEY
Cakes based on sour cream and stuffed with natural berry jam are decorated with mastic.
205 s
CAPKAIQUES 1 kg.
Cakes based on sour cream stuffed with natural berry jam, decorated with mastic.
400 s
CARTOTOSHKA
Sandy and chocolate cake
145 s
CUPCAKES
Truffle mini cupcakes stuffed with boiled condensed milk and chocolate figure
145 s
CONDENSED CUPCAKES
Tender biscuit muffins, based on homemade sour cream, stuffed with boiled condensed milk.
120 s
MUFFINS
Made of delicate crumbly sand dough with the addition of poppy, filled with natural berry jam and walnut.
160 s
CUNJET 1 kg.
Light, crispy tubes of puff pastry filled with delicate cream based on boiled condensed milk.
265 s
MAZURKA 1 kg.
Mini biscuit cakes cooked on the basis of homemade sour cream, with raisins, poppy and walnuts.
300 s
MAROCCANK
Tender bountiful "envelopes" stuffed with ground curaga.
85 s
MAROCCAN 1 kg.
Gentle mild muffin "envelopes" stuffed with ground curaga.
240 s
MEDVEDIES 1 kg.
Made of biscuits based on homemade sour cream, with the addition of raisins, decorated with chocolate.
275 s
JAM MINI CUPCAKES
Tender sponge cakes, based on homemade sour cream, filled with natural berry jam.
120 s
MINI KEKS WITH JAM 1kg.
Tender sponge cakes, based on homemade sour cream, filled with natural berry jam.
290 s
MOSAICA
Honey-sand roll with walnut addition
135 s
MURAVEINIC
Light cake made of pieces of sand dough soaked in delicate white cream.
160 s
MURAVEINIK 1 kg.
Light cake made of pieces of sand dough soaked in delicate white cream.
315 s
OVOJANKA
Honey cookies with raisins and oat flakes.
135 s
NUTLETS
Classic "nuts" made of sand dough, filled with natural boiled condensed milk.
170 s
Nutlets 1 kg.
Classic "nuts" made of sand dough, filled with natural boiled condensed milk.
265 s
PAHLAVA
Traditional dessert made of light puff pastry with the addition of walnut in honey impregnation
180 s
PERSICI
Peach-shaped sandwich cake stuffed with boiled condensed milk and almonds.
145 s
GATA BOARD
Air puff pastry, delicate lemon filling
375 s
BOARD WITHOUT 1 kg.
Air bezel with a layer of delicate cream based on boiled condensed milk and peanuts.
300 s
COCONUT COOKIES
Tender cookies made of sponge-cake batter based on homemade sour cream with addition of coconut chips.
160 s
BOARD 1 kg coconut.
Tender cookies made of sponge-cake dough based on homemade sour cream with addition of coconut chips.
400 s
JAMMI PIE
Honey and chocolate roll with layers of cream based on boiled condensed milk and fruit jam
100 s
TIAN PIE
Homemade cake made according to a traditional recipe, light crumbly sandy dough, stuffed with homemade curd, with the addition of selected raisins.
180 s
TIAN Pie 1 kg.
Homemade cake made according to a traditional recipe, light crumbly sandy dough, stuffed with homemade curd, with the addition of selected raisins.
300 s
Swedish pie
packaging 0,5 kg of Home-made cake with walnuts, cream and honey
195 s
PIE
Tender rolls of air sponge cake, stuffed with light cream based on boiled condensed milk, cut into cakes.
160 s
Pie 1 kg.
Tender rolls of air sponge cake, stuffed with light cream based on boiled condensed milk, cut into cakes.
290 s
ROGALIKI
Delicate bars made of sandy and yeast dough filled with natural berry jam.
110 s
ROGALICS 1 kg.
Delicate bars made of sandy and yeast dough filled with natural berry jam.
275 s
ASSORTY RULES
Air sponge-cake rolls filled with three kinds of fillings: tender vanilla, based on cream, light chocolate and fragrant strawberry, decorated with truffle chips and peanuts.
145 s
TRUFFLE ROLLS
Truffle rolls stuffed with delicate cream, cut into cakes and decorated with truffle chips.
180 s
SLASTENA
Tartalette of crumbly sand dough stuffed with walnuts, selected raisins and condensed milk.
310 s
SLOCKS C JAM 1 kg.
Classic layers of light puff pastry in honey impregnation, filled with natural berry jam.
290 s
TOMOMO 1 kg.
Made of crumbly puff pastry, stuffed with natural honey, walnut, corn and selected raisins.
170 s
Pipes with white cream 1 kg.
Delicate puffed tubes filled with cream cream based on whole condensed milk.
265 s
Pipes with white chocolate 1 kg.
Tubes made of soft puff pastry filled with white chocolate cream soufflé.
145 s
BLACK CHOCOLATE STRAWBERRIES
Tubes of delicate puff pastry filled with chocolate cream-soufflé based on black chocolate.
180 s
Chak-Chak
packaging 0.5 kg a Traditional dessert with raisins and walnuts
170 s
CHERNOSLIV
Crumbly sand dough tartlet, stuffed with prunes, watered with white chocolate.
135 s
SHARICES 1 kg.
Balloons of colored protein dough.
300 s
Chocolate cupcakes
packaging 0.5 kg Truffle cupcakes with condensed milk and powdered sugar
110 s
1 kg chocolate cakes.
Truffle mini cupcakes stuffed with boiled condensed milk.
265 s
Eclairs
1 kilo Classic eclairs with a cream based cream and white.
290 s