6 Traditional Cakes Every Slav Remembers From Their Childhood

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It doesn’t take much to recall the memory of the traditional cakes and sweets we grew up with. Their flavor has been etched in our memories ever since the childhood in which our favorite babushkas used to make them for us. Whether you loved or hated these Slavic desserts, you definitely remember the way they tasted when you were a kid.  And who knows? If you give them another go now, maybe you might appreciate them even more as an adult.


Ah, Medovik! Are you already reminiscing about its rich, creamy, soft texture? Nothing beats the dreamy flavor of the traditional honey-yogurt Medovik cake. Fortunately, you can prepare this famous Russian cake sold in bakeries everywhere in the comfort of your own kitchen without too much fuss. There are numerous variations of the recipe on the web and some of them are so easy that they’re absolutely fail-proof even for beginners. One such recipe is Natasha’s one at Natasha’s Kitchen where she modified the 18th century-old formula and significantly simplified it.

Full recipe: here

Kremowka/ Napoleonka

Depending on the region you grew up in you might know this delicious goodness either as Kremowka or as Napoleonka. This Polish cream cake is a Slavic variation of the ever-popular French dessert Mille-Feuille (also known as Napoleon cake), hence the alternate name Napoleonka. The cream filling can be based on vanilla custard, egg whites, buttercream or whipped cream depending on the recipe. What’s so special about this rich and heavy, yet fluffy dessert? The puff pastry, of course! Preparing puff pastry dough from scratch is a painfully labored process that takes up an entire day of kneading, folding, cooling, rolling and patiently waiting around for each folded layer to settle. Fortunately, in this modern day and age most supermarkets sell frozen puff pastry dough, as well as super thin puff pastry sheets. Just get the latter one if you’re feeling particularly lazy and call it a day.

Full recipe: here

Kiev cake

Widely varied this Ukrainian dessert comes in many shapes and forms. The original one sold by the Karl Marx Kiev Confectionery Factory (later turned Roshen) was all the rage in Soviet times with its signature colorful decorations. Thanks to its creamy, nutty and fluffy texture it was a beautiful and delicious treat adored by all ages. Nowadays some variations of the Kiev cake recipes are completely free of walnuts and others are for a cheap sponge cake-knock off. Roshen still keep their recipe a secret, but there are some bakers who have managed to come as close to it as possible.

Full recipe: here


Poke cake, bubble cake, coffee cake – there are many ways to describe this famous Slavic cake to foreigners, especially due to the fact that there are many ways to prepare it. These traditional Czech desserts come with cherries or plums, but they can also have other fresh fruits depending on what’s in season. Fortunately for all aspiring cooks out there, as well as for first-time bakers, Bublanina cakes are extremely simple and don’t require any experience in the kitchen.

Full recipe: here

Babka/ Babovka

This bundt cake is a traditional Easter treat in many Slavic and non-Slavic countries, including Slovakia, Romania, Ukraine, Russia, Israel, Lithuania and so forth. Truth be told, Babkas can come in any shape depending on the baking equipment, which is why if you’re not using a bundt baking tin some people will label it as more of a rolled and twisted sweet bread dessert rather than as a cake. Regardless of the shape, these yummy chocolaty desserts always bring back memories of our Slavic childhood years.

Full recipe: here

And finally… THAT chocolate cake

You know it – that chocolate cake you grew up with and you either loved or hated it because there was absolutely no way you could remain impartial to its looks or taste. “That” chocolate cake is rich in flavor, comes in many names and variations, which are considered traditional depending on the region, and is usually found in most local bakeries and family cookbooks. Croats have Bajadera, Bulgarians have Garash, Russians have Praga, Poles have Wuzetka… the list goes on and on.

What do you think?

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