gerbeaud cakes

C A T E R I N G
g e r b e au d
ca k e s
BUDA P ES T
ANNO 1858
g e r b e au d
cakes
C A T E R I N G
g e r b e au d
cakes
C A T E R I N G
Do b o s to r tE
E s t e r h á z y to r t e
Based on the traditional recipe, sponge cake pastry layered
with a chocolate cream made with vanilla and egg, and topped
with caramel.
Dacquois sponge cake pastry made with finely ground walnuts,
layered with brandy-flavoured vanilla cream, and topped with
the traditional fondant decorated with chocolate.
14 slices............................................. 1 1 4 1 0 HUF
4
6
8
12
16
18
slices............................................... 3
slices............................................... 4
slices............................................... 6
slices.............................................. 9
slices............................................. 13
slices............................................. 14
260
890
520
780
040
6 70
HUF
HUF
HUF
HUF
HUF
HUF
g e r b e au d
cakes
C A T E R I N G
s ac h e r to r t e
Orange-Caramel
21st century soft, creamy Sacher torte with marzipan-pased
chocolate butter sponge, homemade apricot jam and Valrhona
chocolate icing.
Chocolate sponge with dark chocolate, caramelized wafer
crisps, orange-almond pastry encased with caramel mousse
and caramel topping.
14 slices.............................................. 1 1 4 1 0 HUF
4 slices................................................ 3
6 slices................................................ 4
8 slices.................................................. 6
12 slices................................................. 9
16 slices.............................................. 13
20 slices............................................. 16
260
890
520
780
040
300
FT
FT
FT
FT
FT
FT
g e r b e au d
cakes
C A T E R I N G
Bailey’s
Roya l c ho c o l at e
French Linzer, cocoa sponge, coffee-dark chocolate ganache,
marzipan-Bailey’s bavarois, encased in milk chocolate-Bailey’s
icing.
Crispy caramel wafer, hazelnut praliné and white Valrhona chocolate on a chocolate sponge base, crowned with a topping of bitter
chocolate mousse.
4 slices............................................... 3 260 HUF
14 slices.............................................. 1 1 4 1 0 HUF
4 slices............................................... 3
9 slices............................................... 7
12 slices.............................................. 9
16 slices............................................. 13
20 slices............................................ 16
25 slices........................................... 20
260
335
780
040
300
375
HUF
HUF
HUF
HUF
HUF
HUF
g e r b e au d
cakes
C A T E R I N G
e m i l g e r b e au d ’ s l e g ac y
B l u e b e r r y - popp y s e e d c a k e
Chocolate and almond marzipan sponge delicacy with
homemade cognac cherry.
Poppy seed cake with homemade blueberry jam. Gluten-free.
4 s l i c e s ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 2 6 0 H U F
14 slices.............................................. 1 1 4 1 0 HUF
1 2 SLICES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 7 8 0 F T
g e r b e au d
cakes
C A T E R I N G
g e r b e au d c a k e
This traditional, yet newly fashioned cake is prepared with Gerbeaud chocolate and iced with chocolate ganache cream. The
layers of walnut-almond-marzipan chocolate butter sponge are laced with walnut praliné. And of yource, there is apricot compot
between each layer.
4 s l i c e s G e r b e au d J O UR c a k e i n e l e g a nt g i ft b o x . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 9 5 0 H U F
8 slices................................................................................................................................................6 520 HUF
8 s l i c e s G e r b e au d Co c k ta i l c a k e i n w oo d e n b o x . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 9 9 0 H U F
g e r b e au d
cakes
C A T E R I N G
s a lt y - p e a n u t s a p r i c ot
cheese cake
Made of peanut butter and hazelnut praliné with apricot on
a chocolate sponge.
Light cottage-cheese mousse based on a butter sponge cake
made with brown sugar.
4
6
8
12
16
4 slices............................................... 3
8 slices............................................... 6
12 slices.............................................. 9
15 slices............................................. 12
18 slices............................................. 14
24 slices............................................ 19
slices............................................... 3
slices............................................... 4
slices............................................... 6
slices.............................................. 9
slices............................................. 13
260
890
520
780
040
HUF
HUF
HUF
HUF
HUF
260
520
780
225
670
560
HUF
HUF
HUF
HUF
HUF
HUF
C a k e s to ta k e away
and ordering deadlines
C A T E R I N G
Flavors and ordering deadlines for cakes to take away are available in the table. Fort he ordering deadlines of larger cakes that are
not included in the table, please contact the Gerbeaud Café on the phone number +36 1 429 9026.
The discount of all cakes are already included in the price.
When ordering a 21-slice- or larger cake, we charge 50% deposit of its price.
N AME
ALWAYS
AV AILABLE
AV AILABLE
I N 4 8 H O URS
AV AILABLE
I N 7 2 H O URS
P RICE /
SLICE
(HUF)
SHAPE
SIZE O F T H E CAKES I N SLICES
Roya l c ho c o l at e
4
6 , 9, 1 2
1 6 , 20, 25
815
S Q UARE
BAILEY ' S
4
14
-
815
ROUND
DOBOS
14
-
-
815
ROUND
ES T ER H ÁZY
-
4 , 6, 8, 1 2
1 6, 1 8
815
S Q UARE
s a lt y - p e a n u t s a p r i c ot
4
6, 8, 1 2
16
815
S Q UARE
e m i l g e r b e au d ’ s l e g ac y
4
14
-
815
ROUND
cheese cake
4
8, 12
1 5, 1 8, 2 4
815
S Q UARE
SAC H ER
14
-
-
815
ROUND
GERBEAUD
4, 8
-
-
815
ROUND
Orange-Caramel
4
12
4, 8, 12
-
1 6, 2 0
-
815
S Q UARE
815
ROUND
B lu e b e r r y - popp y s e e d c a k e
s w e e t a n d s a lt y
t e a c oo k i e s
C A T E R I N G
SWEE T T EA C O O KIE O RDER
( MI N IMUM O RDER Q UA N T I T Y: 0, 5 KG / T Y P E )
P RICE
H U F/ KG
O RDERI N G
DEADLI N E
ALM O N D BALLS
9 9 80 HU F
according to agreement
WAL N U T CUBES , ISC H LER , N ER O RIG O LE T T O, M O SZKAUER
8 9 80 HU F
according to agreement
LI N ZER WREAT H ES , f r u i t c a k e , E N GLIS H BU T T ER C H O C O LAT E - ALM O N D - LI N ZER
7 9 80 HU F
according to agreement
SALT C O O KIE O RDER
P RICE
H U F/ KG
O RDERI N G
DEADLI N E
SALT C O O KIE SELEC T I O N
4 0 0 0 HU F
4 8 H O URS
MI N I SC O N E A N D PAS T RY SELEC T I O N F R O M T H E GERBEAUD BAKERY
4 0 0 0 HU F
4 8 H O URS
g e r b e au d
wedding cakes
C A T E R I N G
When it comes to the big event, to our own wedding, we would like everything to be dressed up, we want every little detail to reflects our happiness perfectly, indeed the wedding cake. It should wow the wedding people while expressing the love between bride
and groom. The second sweetest moment – after the wedding kiss – is when wife and husband cut the wedding cake together. We
believe that every couple has a dream cake.
We would like to offer our help with our exclusive wedding cake sortiment. Experience has shown that cakes on shelves are much
more popular, but the modern single cakes of the Gerbeaud Café can be found in our collection, like the Royal chocolate.
classic
wedding cakes
C A T E R I N G
Recommended classic cake flavours:
GERBEAUD C H O C O LAT E
ES T ER H ÁZY
S T E F Á N IA (Dobos cake without caramel topping)
P EA N U T – T RU F F LE
SAC H ER
C H ES T N U T
M O DER N , LIG H T ,
AIRY CAKES
C A T E R I N G
In the renewed sortiment of the Gerbeaud Café fresh, modern flavours can be found among classical ones. These cakes cannot
be covered with marzipan considering their consistence and shapes. The multi-storey cakes are made in rectangular or square
shape.
R OYAL C H O C O LAT E
Crispy carame wafer, hazelnut praliné and white Valrhona
chocolate on a chocolate sponge base, crowned with a topping
of bitter chocolate mousse
S T RAWBERRY DREAM
Strawberry mousse with strawberry jelly in the middle covered
with white chocolate
O RA N GE - CARAMEL
Chocolate sponge with dark chocolate, caramelized wafer
crisps, orange-almond pastry, encased with caramel mousse
and caramel topping
C H EESE CAKE
Light cottage-cheese mousse based on a butter sponge cake
made with brown sugar
SALT Y - P EA N U T S A P RIC O T
Made of peanut butter and hazelnut praliné with apricot on a
chocolate sponge
wedding biscuits
C A T E R I N G
s w e e t t e a c oo k i e s e l e c t i on . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 9 8 0
l i n z e r w r e ath s , e n g l i s h b u tt e r c ho c o l at e - a l m on d l i n z e r .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 9 8 0
wa l n u t c u b e s , i s c h l e r , n e r o, r i g o l e tto, m o s z k au e r . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 9 8 0
a l m on d b a l l s .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 9 8 0
s a lt y c oo k i e s , M i n i s c on e a n d pa s t r y f r o m th e G e r b e au d b a k e r y. . . . . . . . . . . . . . . . . . . . . . 4 0 0 0
H U F/ k g
H U F/ k g
H U F/ k g
H U F/ k g
H U F/ k g
M ac a r on
C A T E R I N G
M ac a r on ( GLU T E N - F REE ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 5 0 H U F/ P c s
Macaron can be ordered with standing, in this case the deposit of the standing is 25,000 HUF, that we pay back at return.
10-storeyed............................................................... 237 pcs
9-storeyed................................................................. 196 pcs
8-storeyed................................................................. 162 pcs
7-storeyed................................................................. 132 pcs
C u s to m q u ot e r e q u e s t i s n e c e s s a r y fo r s l i c e s of c a k e .
prices
C A T E R I N G
BASE O F CAKE
( N O T DE P E N D O N T H E F LAV O UR ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 1 5 H U F/ SLICE
MARZI PA N C OV ERI N G
( O N LY F O R CLASSIC CAKE ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 0 0 H U F/ SLICE
DEC O RAT I O N
( MARZI PA N F L OWER / F IGURE , F RUI T , C H O C O LAT E ) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 0 0 0 - 3 5 0 0 0 H U F
F IREW O RKS ( SMALL ) : 1 2 c m.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 0 0 H U F/ P CS
F IREW O RKS ( MEDIUM ) : 1 8 c m . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 0 0 H U F/ P CS
F IREW O RKS ( LARGE ) : 2 6 c m . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 1 0 0 H U F/ P CS
DELI V ERY
C A T E R I N G
Within the area of Budapest the delivery cost is 12,700 HUF, for outside of Budapest we charge 300 HUF/KM.
Our cakes and wedding cakes can be delivered with our own truck, with cooling if necessary
In case of orders over 70,000 HUF (excluding VAT) for one time we do not charge delivery cost within the area of Budapest
(except for wedding cakes).
The transportation is with cooling truck. The cakes need cooling, so after the delivery the customer is responsible for the cooling and
storage of the cakes.
references
During the last few years we had the opportunity for organizing more than 100 weddings.
Weddings that took place int he Gerbeaud House
C A T E R I N G
Gerbeaud Café, 1051 Budapest, Vörösmarty tér 7-8.
Opening hours: Monday - Sunday 9-21
Tel.: +36-1-429-9000, [email protected], www.gerbeaud.hu
C A T E R I N G