Gerhard Michler Fine European Desserts

Fine Dessert » Cakes

Black and White
Black Forest
Cassis

Black and White

A chocolate sponge cake layered with dark chocolate mousse and white chocolate mousse, wrapped in a tall sheet of white chocolate, delicately draped over the top of the cake, finished with fresh seasonal fruit.

Black Forest

Chocolate sponge layers soaked with kirsch syrup, layers of sweet whipped cream and sour cherries, sweet whipped cream finish, and garnished with chocolate paillettes, sour cherries, chocolate shavings, and powdered sugar and cocoa.

Cassis Cake

Yellow cake with a soft black currant cream filling and fresh berries and gold leaf garnish.

Chocolate Cappuccino
Chocolate Flourless Cake
Chocolate Hazelnut

Chocolate Cappuccino

A stripped jaconde band wrapped around a chocolate almond cake and filled with a layer of chocolate mousse and a layer of cappuccino cream. Garnished with cocoa powder and an apricot glaze.

Chocolate Flourless Cake

Almond and cocoa sponges make up this flourless cake filled with a chocolate ganache, toasted almonds surround the base, finished with a decadence glaze and then dusted with cocoa powder in a striped design.

Chocolate Hazelnut

Chocolate cake with dark chocolate mousse and a hazelnut cream center. Garnished with disks of roasted hazelnuts & chocolate.

Chocolate Indulgent
Chocolate Mousse
Chocolate Profiterole

Chocolate Indulgent

Chocolate cake layered with raspberry jam, filled with luscious dark chocolate mousse, and finished with apricot glaze, chocolate curls, powdered sugar and cocoa.

Chocolate Mousse

A generous center of dark chocolate mousse sandwiched between chocolate sponge layers soaked in raspberry syrup, chocolate mousse finish, decorated with candied chopped almonds, dusted with cocoa and powdered sugar.

Chocolate Profiterole

A signature polka dot jaconde band wrapped around a yellow cake filled with a rich chocolate mousse and vanilla filled cream puffs. Garnished with vanilla filled puffs.

Chocolate Rum
Coffee Walnut
Dulce de Leche

Chocolate Rum Decadence

Layers of dark chocolate mousse and sacher sponges soaked in rum syrup, covered in chocolate decadence glaze. Garnished with chocolate curls, white chocolate shavings and dusted with powdered sugar.

Coffee Walnut

Chopped walnuts baked in white sponge layers, coffee cream filling, wrapped in a delicate chocolate shard Madeleine sponge. Finished with apricot glaze, candied walnuts, dark chocolate ribbon streamers, and a light dusting of coffee granules and powdered sugar.

Dulce de Leche

Our Dulce de Leche cake is a traditional Argentinean classic. An 8” chocolate genoise, Dulce de Leche cream filling, wrapped in a jaconde chocolate oval pattern, apricot glaze finish and caramel polka dot drops. Garnished with two chocolate tuiles.

Lemon Cake
Mango Soleil
Mixed Berry Cream

Lemon Cake

A white sponge cake with layers of lemon mousse filling, finished with white chocolate shavings and garnished with raspberries.

Mango Soleil

White genoise between layers of mixed berry mousse and mango orange mousse. Wrapped in an orange polka dot pattern jaconde. Finished with apricot glaze, fresh blueberries and diced mango.

Mixed Berry Cream

A white sponge cake with layers of mixed berry mousse, wrapped in a raspberry jaconde, garnished with fresh assorted berries and finished with apricot glaze.

Mount Diablo
Opera Cake
Princess

Mount Diablo

Layers of chocolate, white and rum soaked mado (hazelnut ) sponges with a layer each of raspberry jam, coffee mousse and chocolate mousse, dark chocolate velvet finish, garnished with chocolate dipped meringue kisses and fresh fruit. One of the few “square” cakes in the line.

Opera Cake

A classic French dessert of jaconde cake soaked with coffee syrup and filled with rich coffee butter cream and dark chocolate mousse, finished in a dark chocolate ganache, dusted with cocoa powder and garnished with a touch of gold leafing.

Princess

Our dome shaped Princess Cake is Gerhard’s interpretation of the traditional Swedish classic. White sponge cake, raspberry jam, vanilla cream, and covered in green velvet marzipan. Garnished with a hand made white chocolate rose and touches of gold leaf.

Raspberry Cream
Raspberry Creme Brulee
Sausalito

Raspberry Cream

Layers of white genoise sponge and raspberry mousse wrapped in delicate bands of white genoise and raspberry jam. Garnished with fresh raspberries, white chocolate shavings, and lightly dusted with powdered sugar.

Raspberry Pistachio
Crème Brulee Cake

Square shaped cake made with layers of hazelnut sponge, raspberry jam, white cake sponge, pistachio crème brulee, and raspberry cream. Garnished with apricot glaze, pistachio pieces, a blueberry, and ripe red raspberries. Layers of exquisite flavors and Euro design.

Sausalito

Yellow cake filled with a passion fruit mousse and a surprise mixed berry cream center, garnished with raspberries and apricot glaze.

Spiced Pear

Strawberry

Tiki Crunch

Spiced Pear & Walnut

Chocolate sponge base filled with pear mousse, poached pear and candied walnut pieces, wrapped in a chocolate stripe pattern jaconde. Finished with apricot glaze, pear wedges, candied walnut pieces, and white chocolate chards.

Strawberry Bagatelle

Layers of ripe red strawberries, white sponges, filled and topped with exquisite cream, and garnished with sliced strawberries, toasted almonds and powdered sugar.

 

Tiki Krunch

Enjoy a taste of the tropics. An island of coconut dacquoise discs, layers of macadamia nut crunch and pineapple-rum compote, coconut mousse filling, wrapped in a Madeline sponge with a generous coating of toasted shredded coconut, apricot glaze finish, garnished with chocolate chards, cocoa powder and macadamia nuts.

 

Tiramisu
Tropical Pearl
 

Tiramisu

A classic Italian square shaped dessert made with layers of coffee rum soaked ladyfinger sponges, mascarpone cream mousse, dark chocolate shavings, and dusted with powdered sugar and cocoa.

 

Tropical Pearl

Square shaped cake made with layers of white cake, hazelnut cake, raspberry jam, and mango-passion fruit mousse. Finished with apricot glaze, diced mango, fresh raspberries and dark chocolate dots.