It all starts with a single layer
Thin, almost translucent. Every one is rolled out and baked by hand — one at a time.
Layer. Cream. Another layer
Every layer is spread with cream by hand and given time to soak in properly. The process cannot be rushed — and we do not even try.
9 layers. Not one fewer
Nine wafer-thin layers are what make a Mikado light, moist and melting. One fewer, and it is no longer the same cake.
Belgian chocolate and natural caramel
Prized nuts, fresh cream, no substitutes and no cheap stand-ins. This is what a premium Mikado looks like, cut open.
Five flavors. Find yours
Classic, white chocolate, caramel, Nutella and pistachio — each one taken to perfection.