Invented in 20th century Germany by Josef Keller, the cake registered in 2003 by the German authorities to protect its component contains at its base ''sour cherries, whipped cream, butter or a combination of the two, a cocoa sponge cake soaked in Kirch, all dressed in whipped cream or butter and decorated with pieces of chocolate''. At Zexe you can find it as the French would say ''revisited'' and adapted to the Romanian taste: 66% Caraibe dark chocolate mousse highlighted by a sour cherry coulis with alcohol, light Madagascar vanilla cream and a fluffy cocoa sponge cake. Contains alcohol.

About the producer

Braseria Zexe is a reinvigorated Romanian confectionery, full of balance, elegance and, above all... emotion. During the interwar period, Bucharest had the most cafes and confectioneries in Europe. But what happened to all of them and how come, in 2011, the windows of the confectioneries in Bucharest looked like those in France in the 1960s? If things had evolved naturally, without an interruption of almost 45 years, we firmly believe that today we would have stood alongside France and Italy, on the podiums of the great confectionery competitions. The basic idea is very simple: Zexe brings into the contemporary era old Romanian recipes, which were the order of the day in all Romanian restaurants, brasseries and confectioneries in the pre-communist period.

Storage conditions

Store at 0-4 °C in the original packaging.

Consume as soon as possible after removing from the packaging.