Arta-atelier de dulce Floresti

Deep Chocolate VEGAN Mousse

Vegan cocoa cake base, fine dark chocolate mousse, and a vegan topping - 100g +/- Vegan dark chocolate mousse - a symphony of delightful flavors and silky texture, in a luscious and ethical choice.

Kinder Milk Slice VEGAN

Vegan cocoa cake base, vanilla cream with soy milk, and a smooth dark chocolate glaze - 140g +/-

Chocolate-Nut Delight(Jerbo) VEGAN

Chocolate base with nuts, fruit jam cream, crumble with walnuts - 120g +/- The "Jerbo" cake finds its origins in traditional cuisine, and its name evokes the simplicity and agility of desert jerboas. This cake was first created in the 20th century in a family kitchen with a passion for desserts. The exact date of its creation remains a well-guarded family secret. An interesting fact is that the fruit jam cream may vary with the seasons, ensuring you always savor fresh and authentic flavors. With roots in traditional cooking and an unmistakable taste, the "Jerbo" cake takes you on a memorable culinary journey.

Sesame Biscuits SUGAR-FREE

Whole wheat flour, sesame, eggs, butter, salt, sweetener - 100g.

Almond Macaroons - GLUTEN free

Delicate biscuits with almond flour, walnuts, and egg white 100g Pricomigdale resemble the famous Macarons in terms of composition but are much simpler to prepare, without causing as much trouble for the home bakers. In the 1980s, during a food crisis, it was challenging to find nuts, let alone almonds. As a result, Pricomigdale cookies were a rare treat during the holidays, often accompanying other sweet delights like "islere" or delicate jam-filled cookies.

Homemade chocolate(Chocolate Fudge)

Powdered milk, cocoa, butter, sugar - 100g A recipe that my father used to make for my brother and me when we were young. It was among our greatest joys, even though we had to be patient until it cooled, often overnight. The next morning, it was as if Christmas had come again; we would rush to the pantry, and many times, nothing would remain behind us.

Assorted Cakes

Eggs, walnuts, butter, flour, semolina, coconut, almond flour, margarine, sugar, cocoa, chocolate, vanilla, rum, lemon, honey, coffee, fondant - 500/1000g Assorted cakes are the heart of the holiday table. Among these small delights made from traditional recipes, you can find, randomly chosen, mini Dobos, "albinita," "lamaita," "sumeghi," Snickers cake, coffee cake, punch balls, etc. These diverse treats are a true delight for your taste buds during the holidays.

Dobos

Dobos sheets, butter cream with chocolate, crunchy caramel glaze - 120 g +/- The Doboș Cake, created in 1884 by the Hungarian master pastry chef Dobos C. Jozsef, is a famous delicacy and one of the most well-known pastries in Europe. This cake was designed to have a longer shelf life, as refrigeration did not exist at the time. With its crunchy caramel glaze, it was presented at the 1885 National Exhibition in Budapest, capturing the hearts of Emperor Franz Joseph and Queen Elisabeth "Sissi" of Hungary. The Doboș Cake quickly became famous throughout Europe, and its creator, Mr. Dobos, kept the recipe secret for a long time. It was only in 1906, after his retirement, that he made the recipe for this famous cake public.

Amandina Delight

Cocoa sponge cake soaked in rum syrup, chocolate and butter cream, glazed with fondant - 120g +/-. Amandina is often referred to as the 'Romanian cozonac,' but it has nothing to do with the traditional Romanian sweetbread. It is more like a cake with a fluffy sponge base soaked in syrup, covered with a rich cream, and enveloped in a sweet, glossy glaze. Amandina is a charming dessert, and its original recipe, found in the 'pastry chefs' bible' - the Pastry and Confectionery Recipe Book, dates back to the 1960s. There is an intriguing theory, supported by the French, who claim that Romanian Amandina is inspired by Edmond Rostand's play 'Cyrano de Bergerac.' In the play, there is a mention of a cake with almonds and a marmalade topping. However, the exact moment of the 'birth' of Amandina is shrouded in mystery. It is not precisely known how it came into being, but this dessert began its story somewhere in the heart of Bucharest, becoming a beloved and cherished delicacy throughout Romania.

Cremeschnitte

Puff pastry, boiled vanilla cream, vegetable cream, puff pastry crumble - 200g +/- Cremes, also known as cremsnit or crempita, is a pastry originally from France, invented in the 17th century. It has a sweet and creamy taste, making it perfect for special occasions or indulgent moments. Popular at the court of Louis XIV, cremes has become a beloved dessert worldwide, available in various flavors and shapes. Enjoy! 🍰

3 Chocolates

Cocoa sponge cake soaked in vanilla syrup, 3 layers of mousse made from Belcolade belgian Chocolate 1.dark(55% cocoa)/2. milk (35% cocoa)/white (31% cocoa) - 120g +/-. The "Trio of Chocolate Cake" is a variation of the "Trois Chocolats Bavarian", which was created in France in the 1950s. It is a delicacy perfectly made for Chocolate Enthusiasts, with three types of high quality, veritable Belgian Chocolate.

Medovik

Delicate layers infused with honey, smooth cream made from fresh whipped cream and tangy sour cream - 100g +/- Medovik, a famous Russian dessert, emerged in the 19th century during the reign of Empress Catherine II. This cake is characterized by its thin layers of honey cake and several delightful layers of sweet cream made from sour cream and cheese. Its name, "medovik," translates to "made with honey." This cake has become a true symbol of Russian cuisine, appreciated for its unique taste and rich history.

Oreo

Cocoa sponge, vanilla syrup, white chocolate whipped cream, Oreo crumble, coated in white chocolate glaze - 130 g +/-

Carpathian

Dobos sheets, chocolate buttercream, coffee cream, walnuts - 110g +/- The "Carpathian" Cake appeared in Romania in the first half of the 20th century, specifically in the 1940s or 1950s. It was created in the post-war period and quickly became a traditional and popular dessert in Romania. Named after the Carpathian mountain range, the name was chosen to reflect the beauty and characteristics of the region and to establish a connection between this dessert and the natural landscapes of the country.

Salted Caramel Rolls

Cocoa sponge, salted caramel and mascarpone cream, covered with praline nuts - 110g +/-

White Chocolate with Cherries

White meringue sheets, cream with butter and vanilla, white Belgian chocolate, cherries in syrup, with white chocolate icing 110g +/-

Horseshoe Cake

Roll cake sheet with caramel, natural coffee cream with butter, chocolate cream with butter, walnut topping - 120g +/-.

Bucharest

Caramel sponge cake soaked in rum syrup, layered with chocolate buttercream and pistachio buttercream, glazed with fondant - 120g +/- "Bucharest" Cake, named after the capital of the country, is a traditional Romanian dessert, closely resembling "amandina," and it was notably inspired by the 1963 Confectionery Recipe Book. This dessert is appreciated for its delicious taste and its spectacular presentation in various colors - black, green, white, and caramel.

Chocolate and Cherry Cake

Chocolate sponge cake, rum syrup, chocolate buttercream, sour cherries in syrup, chocolate glaze - 120g +/- Chocolate and cherry cake, also known as "Black Forest Cake," originates from Germany, specifically the Baden-Württemberg region in the southwest of the country, known for its dense forests. This cake gained popularity in the 19th century under the name "Schwarzwälder Kirschtorte" and is renowned for its combination of ingredients, including chocolate sponge cake, cherries (often sour cherries) in syrup, chocolate cream, and whipped cream. Over time, the Black Forest Cake was exported and became popular worldwide.

Diplomat Cake

Vanilla-soaked sponge, diplomat cream with seasonal fruits - 120g +/- Diplomat Cake is a variant of "Savarin" or "Baba au Rhum" cake and has its origins in French cuisine. This dessert is named in honor of diplomats because it is believed to have been created to impress important guests and became a popular choice for special events and receptions. It is appreciated for its light texture and delicious taste.

Savarina

Yeast-raised donuts soaked in rum syrup, filled with whipped cream, and topped with tart jam - 250g +/- Savarin is a famous French pastry , created in 1845 by the Julien brothers, Parisian pastry chefs during the Second Empire, and named in honor of the famous gastronome and writer Brillat-Savarin, with the name of the pastry also referring to the novel "La Chaumière Savarin.

Chocolate Dream

Fluffy cocoa-drenched sponge, chocolate ganache, dark chocolate glaze - 130g +/- Also known as "Ciocolatina," it is a perfect dessert for Chocolate lovers.

Homemade chocolate(Chocolate Fudge)

Powdered milk, cocoa, butter, sugar - 100g A recipe that my father used to make for my brother and me when we were young. It was among our greatest joys, even though we had to be patient until it cooled, often overnight. The next morning, it was as if Christmas had come again; we would rush to the pantry, and many times, nothing would remain behind us.

La Bohème

Cocoa sponge cake glazed in dark chocolate, rum syrup, chocolate buttercream, whipped cream topped with dark chocolate shavings - 120g +/- The version of Savarin with Chocolate

Pistachio mini Eclairs

Gogoși de ecler umplute cu o cremă fină de fistic, învăluite într-o glazură tentantă de ciocolată cu note subtile de fistic.

Vanilla mini Eclairs

Gogosi eclere, crema de vanilie, frisca, glazura din ciocolata - 100g +/-

Baby Frog

Cake sponge, chocolate, sugar, butter, margarine, nuts, rum essence, coconut, fondant glaze - 100g +/- The sweetest, plump, and most cheerful cake that lures you in with its spring-green icing and conquers you with its cool and flavorful interior.

Potato Cake

Sponge cake, chocolate, sugar, butter, margarine, walnut, rum essence, coconut, chocolate glaze, and peanuts - 100g +/-.

Coconut Roll

Sponge cake, chocolate, sugar, butter, margarine, walnuts, rum essence, and coconut - 100g +/-.

Still water (Dorna) - 500ml

Coca cola - 500ml

Sweet Arta

Blat de cacao, ganache de ciocolată neagră belgiană, cremă de mascarpone, insertie de fructe de pădure - 120g +/-

Chocolate And Raspberry (Mousse)

Cocoa sponge, Belcolade belgian Chocolate (35.5% cocoa), natural whipped cream, BIO raspberries, BIO raspberry insert, dark chocolate glaze - 120g +/- Mousse is a delicate and airy dessert, known for its velvety texture and rich chocolate(or other) flavors. (Read the rest of the history in the following products.) The raspberry used in the composition of this mousse is obtained from local producers, organically grown.

Pistachio Forest Fruit (Mousse)

Cocoa sponge, Belgian white chocolate Belcolade (31% cocoa) whipped with egg yolk, natural whipped cream, milk, and intense pistachio paste; wild berry insert, gelatin - 120g +/- The First Mousses: Pistachio Mousse is inspired by the classic French recipe, following the early mousses that were made with eggs, in addition to chocolate and whipped cream, where the technique involved mixing the ingredients until an airy foam appeared. Chocolate mousse was the most popular in France, but there were also variations with flavors such as vanilla, coffee, pistachio, or fruits. (Read the rest of the history in the following products.)

Maracuja (Mousse)

Vanilla base, vanilla syrup, yogurt with passion fruit puree, berries and jelly 100g +/- Mousse in Modern Cuisine: how does our Passion Fruit Mousse differ? Mousse has become a refined and elegant dessert that has evolved over time into healthier variations using ingredients such as yogurt or even avocado instead of cream or sugar. Our recipe is esepcially designed to be refreshing and slightly sour, perfect for a hot summer day.

Mango Raspberry (Mousse)

Blat de vanilie, Belcolade white belgian Chocolate(31% cocoa) foamed with egg yolk, whipped cream, milk, and mango puree; organic raspberry insert, gelatin - 120g +/- The first Mousses: Mango Mousse draws inspiration from the classic French recipe, following the first mousses that were made with eggs in addition to chocolate and cream. The technique involved mixing the ingredients until a light and airy foam was achieved. Chocolate mousse was the most popular in France, but there were also variations with flavors like vanilla, coffee, pistachio, or fruit. The raspberries used in the composition of this cake are obtained from local producers, grown organically.

Banana Caramel (Mousse)

Sponge with cocoa and bananas, Belcolade white belgian Chocolate (31% cocoa), whipped cream, caramel paste, banana puree insert, pectin, caramel glaze - 120g +/- Today, mousse is a versatile and delicious dessert, appreciated in international cuisine. It is often served on special occasions and is available in a variety of flavors and presentations, from classic chocolate mousses to fruit mousses, and even more innovative variations like Banana, Pear, or Mango. Mousse continues to be a popular choice for those looking to indulge in a light and decadent dessert.

Biscotto

Cocoa sponge cake, praline cream, vanilla cream with crunchy cookie bits, chocolate glaze - 120g +/- A delightful treat made from many irresistible layers. 😋🍰 Delicate, well-soaked cocoa sponges, complemented by a duet of fine cream layers. Perfect for Caramel Enthusiasts, in particular.

Mascarpone Raspberry-Caramel

Cocoa sponge cake, vanilla cream with raspberry and mascarpone cheese, caramel paste filling - 120g +/-

Amarena (Mousse)

Vanilla sponge, Belcolade white belgian Chocolate (31% cocoa), natural whipped cream, amaretto liqueur and cherry syrup, chocolate and sour cherry insert, gelatin, amarena glaze - 120g +/- It is said that mousse was first created in France in the late 17th century. The word "mousse" means "foam" in French. (Read the rest of the history in the following products.)

Raspberry Yogurt (Mousse)

Cocoa sponge, Greek yogurt and raspberry cream, raspberry insert and jelly, vanilla syrup, raspberry chocolate glaze - 120g +/- Mousse in Modern Cuisine: How Does Our Yogurt and Raspberry Mousse Differ? Mousse has become a refined and elegant dessert that has evolved over time into healthier variations using ingredients such as yogurt or even avocado instead of cream or sugar. Our recipe is designed to be refreshing and slightly sour, perfect for summer days. The raspberries used in this dessert's composition are obtained from local, organically grown producers. The raspberries used in the composition of this cake are grown organically, obtained from local producers.

Ciocolată și Vișine

*Decorul este cu titlu de prezentare* Blat de cacao insiropat cu rom, crema de ciocolata cu unt, visine in sirop, glazura de ciocolata (10-12 felii ~ 1,2kg +/-)

Iaurt și Zmeură

*Decorul este cu titlu de prezentare* Blat insiropat de cacao, crema de iaurt grecesc cu zmeura BIO, insertie de zmeura BIO, glazura (8-10 felii ~ 1,1kg +/-)

Maracuja

*Decorul este cu titlu de prezentare* Blat de vanilie insiropat, crema de iaurt grecesc cu piure de maracuja, insertie de fructe de padure, glazura de fructul pasiunii (8-10 felii ~ 1,1kg +/-)

Oreo

*Decorul este cu titlu de prezentare* Blat cacao, sirop de vanilie, crema de frisca cu ciocolata alba si Oreo, glazura de ciocolata (8-10 felii ~ 1,1kg +/-)

Medovik

*Decorul este cu titlu de prezentare* Foi delicate cu miere, crema fina din frisca naturala si smantana dulce, crumble de foi cu miere (6-8 felii ~ 0,8kg +/-)

Vanilla Eclair

Eclair doughnuts, vanilla cream, whipped cream, chocolate fondant glaze - 120g +/-. The éclair, a French dessert, was created in the 19th century by the chef Antonin Carême, quickly becoming famous worldwide. It consists of leavened dough filled with various creams and topped with icing. The name "éclair" means "lightning" in French, possibly due to its shiny appearance.

Ecler cu Caramel Sarat

Gogosi eclere, crema de caramel sarat cu lapte si frisca, glazura din ciocolata cu caramel - 90g +/-

Forrest Berries Cheesecake

Crunchy buttery biscuit base, rich Mascarpone filling with egg and sour cream, topped with berry jam - 120g +/- Cheesecake is a delicious dessert with ancient origins, dating back to the time of the Greeks and Romans, but modern cheesecake recipes are closely associated with American cuisine. However, there are influences from French cuisine in modern cheesecake recipes, especially in the use of cream cheese or ricotta cheese and flavors like vanilla.

Mango Cheesecake

Crispy buttery biscuit base, a mixture of three types of cheese, mango jam, topped with mango jelly - 110g +/-. A versatile dessert - Cheesecake comes in hundreds of forms, whether it's the original with berry jam, or variations like pumpkin, mango, salted caramel, Snickers, or other flavor combinations. Cheesecake is a delicious dessert with ancient origins, dating back to the time of the Greeks and Romans, but modern cheesecake recipes are closely associated with American cuisine. However, there are influences from French cuisine in modern cheesecake recipes, especially in the use of cream cheese or ricotta cheese and flavors like vanilla.

Carrot Cake

Moist carrot cake with carrots, walnuts, and cinnamon, topped with a rich cream cheese and lemon frosting - 110g +/-. Carrot cake has uncertain origins but is believed to have its roots in medieval Europe, where sugar was scarce, and carrots were used to add natural sweetness to cakes. It is a delicious and popular dessert known for its rich taste, soft texture, and especially the unusual combination of ingredients. Carrot cake's main ingredient is finely grated carrots, which add natural sweetness and moisture to the dessert. Additionally, it includes eggs, cream cheese, and various spices. Carrot cake gained significant popularity in the United States in the 1960s and 1970s when it was marketed as a healthier dessert due to its carrot and vegetable oil content. It was often referred to as the "hippie cake" because of its popularity within the hippie movement.

Ecler cu Fistic

Gogosi eclere, crema de fistic cu lapte si frisca, glazura din ciocolata cu pasta de fistic - 90g +/-

Traditional Salted Crackers

Tender dough made from flour, natural cow and sheep cheese, water, salt, butter, lard, full-fat yogurt, eggs, caraway seeds - 100g. Made according to grandma's recipe, with lots of love and natural ingredients from local producers.

Almond Macaroons - GLUTEN free

Delicate biscuits with almond flour, walnuts, and egg white 100g Pricomigdale resemble the famous Macarons in terms of composition but are much simpler to prepare, without causing as much trouble for the home bakers. In the 1980s, during a food crisis, it was challenging to find nuts, let alone almonds. As a result, Pricomigdale cookies were a rare treat during the holidays, often accompanying other sweet delights like "islere" or delicate jam-filled cookies.

Ișlere

Shortbreat cookies made with a tender dough, Dobos cream (chocolate with butter), chocolate glaze - 100g Proud shortbread cookies, with a strong personality, traditional in Transylvania. These are the two delicate butter and nut cookies, glued with cream, and covered in chocolate.

Chocolate Biscuits

Flour, cocoa, eggs, butter, vanilla, salt, sugar - 100g.

Cookies

Flour, eggs, sugar, cocoa, vanilla, chocolate chips - 100g

Chocolate Coconut Cake Bites

Sponge cake soaked in syrup, with eggs, butter, and vanilla, glazed with chocolate and coconut - 100g. Romanians' cake is inspired by Lamington cake, which originated in Australia. It is made from cubes of sponge cake or sponge cake slices, coated with an outer layer of chocolate sauce and then "rolled" through dried and ground coconut. This fine layer of chocolate and coconut is absorbed by the cake's edges, giving the cake a distinctive texture. In another variation of the cake, a layer of cream or strawberry jam is placed between two slices of Lamington. There are multiple possible creators of this cake, depending on the source. Maurice French, Emeritus Professor of History at the University of Southern Queensland, who extensively researched the matter, has shown that it is certain that the cake was named after Lord Lamington, the Governor of Queensland from 1896 to 1901. However, the professor and other researchers tend to believe that it was actually the governor's wife, Lady Lamington, who prepared and served this cake to guests, now known worldwide.

Tăvălită cu Nucă

Blat insiropat, oua, unt, vanilie, glazurat cu ciocolata si nuca - 100 g +/- Prajitura romanilor, inspirata dupa deliciul Lamington din Australia, e făcută din cubulețe de chec/pandișpan, învelite cu un strat de sos de ciocoaltă și„tăvălite”

Bicuits (Cookies) with Apricot Jam

Shortbread dough with butter, filled with apricot jam - 100g ( the shape of the cookies may vary )

Traditional Rolls with Plum Jam

Tender dough with lard, plum jam, powdered sugar - 100g

Punci Balls

Cake, chocolate, sugar, butter, margarine, walnuts, rum essence, coconut - 100g