Shop

Vete–Katten’s shop offers bread, cakes and pastries, as well as skorpor, biscuits and pralines,
marmalades, cordials and jams, all packaged here on site. You can also order products to be delivered
to your home or office. Click on the link below to see our full range, and to place your order.

Available to Order

Cakes

Cake is the very symbol of celebration and festivity. Whether it’s a birthday, wedding, graduation
or work promotion, a cake will always have a natural place on the table. And after so many years of the
being nagged by the slimming police, and all-round hysteria about weight gain, it seems we now have a
more balanced view of health, where indulging in the odd pleasure and rewarding ourselves is acceptable.
Now we can eat cake just because it’s delicious! We like that. But there’s a difference between a cake
and a real cake. For example, we’re one of the few patisseries in Stockholm that actually make our own
sponge on the premises. That makes a huge difference to the flavour. We only use Valrhon chocolate
and Tahitian vanilla, and always real butter and cream. Sugar is our only preservative!

Below you’ll find our assortment of cakes. Of course, at Vete-Katten we also make wedding cakes.
They are tailored to your specific requirements and can be made for 15 people and up. Wedding cakes must be ordered at least two weeks in advance. Welcome to book a meeting with us, call on 08-208405 or
mail to info@vetekatten.se.   For those with food allergies, there’s the ”Leo” cake. It is gluten, milk
and lactose free and contains no nuts or eggs. Read more about the Leo cake below.

4 SLICES SEK 180 / 6 SLICES SEK 280
10 SLICES SEK 430 / 12 SLICES SEK 480

Double layer mud cake

Vete–Katten’s version of the classic chocolate cake. Lactosefree, not baked with nuts or almonds.

Ingredients: egg, sugar, flour, vegetable oil, 70% chocolate, lactose-free cream.

Read more

Double layer mud cake

Vete–Katten’s version of the classic chocolate cake. Lactosefree, not baked with nuts or almonds.

Ingredients: egg, sugar, flour, vegetable oil, 70% chocolate, lactose-free cream.

Queen cream layer cake

Sponge bases layered with homemade custard, raspberries, fluffy cream and piped flowers. Raspberries and blueberries on top. Not baked with nuts or almonds.

Ingredients: egg, sugar, flour, cream, vanilla, milk, corn flour, raspberries and blueberries.

Read more

Queen cream layer cake

Sponge bases layered with homemade custard, raspberries, fluffy cream and piped flowers. Raspberries and blueberries on top. Not baked with nuts or almonds.

Ingredients: egg, sugar, flour, cream, vanilla, milk, corn flour, raspberries and blueberries.

Fruit mazarin

Mazarin base with freshlyprepared custard, topped with fresh fruit and berries. This cake can be ordered lactose-free (minimum 3 working days in advance).

Ingredients: almond, butter, flour, milk, corn flour, sugar, egg, fruit, berries and pectin.

Read more

Fruit mazarin

Mazarin base with freshlyprepared custard, topped with fresh fruit and berries. This cake can be ordered lactose-free (minimum 3 working days in advance).

Ingredients: almond, butter, flour, milk, corn flour, sugar, egg, fruit, berries and pectin.

Cream layer cake with fruit

Sponge bases layered with homemade custard, raspberries, fluffy cream and piped flowers. Fresh fruit on top. Not baked with nuts or almonds.

Ingredients: egg, sugar, flour, cream, vanilla, milk, corn flour, raspberries and fresh fruit.

Read more

Cream layer cake with fruit

Sponge bases layered with homemade custard, raspberries, fluffy cream and piped flowers. Fresh fruit on top. Not baked with nuts or almonds.

Ingredients: egg, sugar, flour, cream, vanilla, milk, corn flour, raspberries and fresh fruit.

Strawberry mazarin

Mazarin base with freshlyprepared custard, topped with loads of fresh strawberries. This cake can be ordered lactose-free (minimum 3 working days in advance).

Ingredients: almond, butter, flour, milk, corn flour, sugar, egg, strawberries and pectin.

Read more

Strawberry mazarin

Mazarin base with freshlyprepared custard, topped with loads of fresh strawberries. This cake can be ordered lactose-free (minimum 3 working days in advance).

Ingredients: almond, butter, flour, milk, corn flour, sugar, egg, strawberries and pectin.

Leo cake

Dark chocolate mousse with apricot, topped with apricot jelly with redcurrants. The Leo cake is an allergy-friendly cake, which means it is baked without egg, milk, nuts or almonds.

Ingredients: Semper’s gluten-free oat biscuit, Oatly iMat (milk alternative), gelatine, apricot, sugar and 70% Valrhona chocolate.

Read more

Leo cake

Dark chocolate mousse with apricot, topped with apricot jelly with redcurrants. The Leo cake is an allergy-friendly cake, which means it is baked without egg, milk, nuts or almonds.

Ingredients: Semper’s gluten-free oat biscuit, Oatly iMat (milk alternative), gelatine, apricot, sugar and 70% Valrhona chocolate.

Princess cake

This royal cake is baked according to our own secret method, which gives it its unique taste and creaminess. The sponge bases are layered with freshly-prepared custard and raspberries, enveloped by a thick quilt of whipped cream, all encased in green marzipan powdered with icing sugar.

Ingredients: flour, egg, sugar, cream, milk, corn flour, butter, vanilla and almonds.

Read more

Princess cake

This royal cake is baked according to our own secret method, which gives it its unique taste and creaminess. The sponge bases are layered with freshly-prepared custard and raspberries, enveloped by a thick quilt of whipped cream, all encased in green marzipan powdered with icing sugar.

Ingredients: flour, egg, sugar, cream, milk, corn flour, butter, vanilla and almonds.

Black forest

Made entirely according to the original recipe: hazelnut meringue brushed with dark chocolate and layered with cream. Covered in thin slices of dark chocolate.

Ingredients: cream, hazelnut, egg white, sugar, 70% dark chocolate.

Read more

Black forest

Made entirely according to the original recipe: hazelnut meringue brushed with dark chocolate and layered with cream. Covered in thin slices of dark chocolate.

Ingredients: cream, hazelnut, egg white, sugar, 70% dark chocolate.

Wild strawberry

White chocolate mousse with wild strawberry panna cotta and sponge bases flavoured with Cointreau. Edged with slices of white chocolate. Not baked with nuts or almonds.

Ingredients: egg, sugar, flour, cream, white chocolate, gelatine, wild strawberry purée, yoghurt, lemon juice, Cointreau.

Read more

Wild strawberry

White chocolate mousse with wild strawberry panna cotta and sponge bases flavoured with Cointreau. Edged with slices of white chocolate. Not baked with nuts or almonds.

Ingredients: egg, sugar, flour, cream, white chocolate, gelatine, wild strawberry purée, yoghurt, lemon juice, Cointreau.

Southern france toffee cake

Chocolate toffee cream on a base of hazelnut meringue.

Ingredients: butter, egg, hazelnuts, sugar, corn flour, 70% Guanaja chocolate and milk.

Read more

Southern france toffee cake

Chocolate toffee cream on a base of hazelnut meringue.

Ingredients: butter, egg, hazelnuts, sugar, corn flour, 70% Guanaja chocolate and milk.

Trio

Three layers of creamy chocolate mousse: dark, milk and white. Base of crispy digestive, powdered with Valrhona’s aromatic cocoa. Not baked with nuts or almonds.

Ingredients: white, milk and dark chocolate, cream, milk, sugar, vanilla, gelatin, butter, digestive biscuit, blackcurrants and redcurrants, egg and cocoa.

Read more

Trio

Three layers of creamy chocolate mousse: dark, milk and white. Base of crispy digestive, powdered with Valrhona’s aromatic cocoa. Not baked with nuts or almonds.

Ingredients: white, milk and dark chocolate, cream, milk, sugar, vanilla, gelatin, butter, digestive biscuit, blackcurrants and redcurrants, egg and cocoa.

Twiggy

Passion fruit chibouste and raspberry yoghurt panna cotta. Edged with dark chocolate with caramelised sesame seeds.

Ingredients: raspberries, passion fruit, yoghurt, egg, sugar, corn flour, hazelnuts, gelatin, milk, cream, 70% Valrhona chocolate, sesame seeds and apricot.

Read more

Twiggy

Passion fruit chibouste and raspberry yoghurt panna cotta. Edged with dark chocolate with caramelised sesame seeds.

Ingredients: raspberries, passion fruit, yoghurt, egg, sugar, corn flour, hazelnuts, gelatin, milk, cream, 70% Valrhona chocolate, sesame seeds and apricot.

White chocolate cheesecake

Compact, white chocolate cheesecake with digestive biscuit base and topped with a tart raspberry compote. Not baked with nuts or almonds.

Ingredients: Philadelphia cheese, egg, sour cream, vanilla, sugar, digestive biscuits, butter, raspberry, corn flour, fruit, berries, pectin and white chocolate.

Read more

White chocolate cheesecake

Compact, white chocolate cheesecake with digestive biscuit base and topped with a tart raspberry compote. Not baked with nuts or almonds.

Ingredients: Philadelphia cheese, egg, sour cream, vanilla, sugar, digestive biscuits, butter, raspberry, corn flour, fruit, berries, pectin and white chocolate.

Xanté dór

Dark chocolate mousse with caramelised honey. Dark chocolate truffle, flavoured with Xanté pear cognac nestled between two bases of almond and chocolate. Topped with a chocolate glaze and crowned with 24-carat gold leaf. Ingredients: light and dark chocolate, cream, Xanté, honey, egg, butter, almonds, cocoa and milk.

Read more

Xanté dór

Dark chocolate mousse with caramelised honey. Dark chocolate truffle, flavoured with Xanté pear cognac nestled between two bases of almond and chocolate. Topped with a chocolate glaze and crowned with 24-carat gold leaf. Ingredients: light and dark chocolate, cream, Xanté, honey, egg, butter, almonds, cocoa and milk.

Oscar II

Oscar the II’s favorite cake consists of three layers of crunchy almond meringue and fluffy buttercream covered with toasted sliced almonds and decorated with red currants. Available with 6, 10 or 12 slices. This cake contains no flour.

Ingredients: butter, eggs, cream, milk, almonds, sugar, cornstarch and vanilla.

Read more

Oscar II

Oscar the II’s favorite cake consists of three layers of crunchy almond meringue and fluffy buttercream covered with toasted sliced almonds and decorated with red currants. Available with 6, 10 or 12 slices. This cake contains no flour.

Ingredients: butter, eggs, cream, milk, almonds, sugar, cornstarch and vanilla.

Wedding cakes

Vete-katten’s wedding cakes are made entirely by hand and contain only natural ingredients of the highest possible quality. They are as delicious as they are beautiful. The cake is made according to your wishes, with a minimum of 15 servings.

The classic wedding cake consists of white chocolate mousse and strawberry cream or raspberry panna cotta on a Cointreau-scented sponge cake. The exterior is dotted with dew drops, with or without 24-carat gold leaf, and then decorated according to your specifications with added touches like white or pink roses. The cake comes on a straight or curvy tiered stand. Gluten-free cake is also an option; it contains a nut and almond meringue base.

Wedding cakes must be ordered at least two weeks in advance. We invite you to book a meeting with us by phone or mail.

Download wedding cake brochure

Pastries

Princess, Mira, Ivoire Dome, Budapest, Fruit tartlets… Reading a pastry menu from a real patisserie
is a bit like travelling back in time, to a Europe at the beginning of the 20th Century. Like a glimpse of a
bygone era: polished mahogany, morning newspapers, clinking cutlery and liveried waiters. Many of these
classic pastries were also created over a hundred years ago, and are still our most popular today.

Buns and cakes

At Vete–Katten, every day is an excuse for a freshly-baked bun! We have every type of
sweet bun you can imagine: from classic cinnamon and cardamom buns, Hefekranz breads, Danish
pastries, croissants, brioches and muffins to mazarins, Catalan tarts, Tosca bars, raspberry caves
and vanilla hearts. And much more.

Biscuits

According to tradition, a proper Swedish coffee party should offer seven different biscuits.
We have many more than that. At Vete–Katten we bake dozens of different biscuits every day and
the classics are always a main feature. Sprightly Swedish “Dreams”, macaroons, Finnish almond sticks,
oat crisps with their robust sweetness, cognac wreaths… Try a homebaked biscuit with your
coffee next time – it quite transforms the experience.

Praline Range

Pralines

Vete–Katten’s coveted pralines are master confectioner Johan Sandelin’s speciality. He makes them
himself, by hand, and uses only Valrhona chocolate, Tahitian vanilla and fresh cream. And the pralines
this combination creates have an unparalleled pure and balanced flavour. Some say heavenly. Try them
yourself. Or give them away – you’ll struggle to find a more highly-prized gift. That’s a promise.
Choose from our 25 pralines. We also have nut-, gluten- and lactose-free pralines.

Gift box with 6 pralines

Gift box with 6 pralines

Gift box with 12 pralines

Gift box with 12 pralines

Gift box with 20 pralines

Gift box with 20 pralines

Bread

It’s a bit like what we say about an old coffee machine – when it’s so worn in that the flavour is
infused into the machine and it produces an aroma so rich and complex that, no matter how hard you
try, you’ll never get out of a new machine. We think the same applies to our ovens. Every night and
every day, week after week, year after year, their hot walls bake our bread. We’d like to think that this
is what makes our bread so special, giving it that extra moistness and the unique nuance of flavour
that you can’t quite put your finger on.

Packaged goods

As there is such demand for products to take home, we package up much of what we make into our
hand-wrapped bags, boxes and glass jars. These will fit right in at home on your kitchen shelf, and make
wonderful gifts, just as they are. Among Vete–Katten’s packaged goods you’ll find pralines, skorpor,
biscuits, teas, jams, cordials and marmalades, and the range is growing all the time.