Sernik is a cheesecake from Poland, stemming from old Christian and Jewish traditions. It is made with eggs, sugar, and twaróg - a type of curd cheese that has been used in desserts for hundreds of years. It is believed that sernik originated in the 17th century, when King Jan III Sobieski brought the recipe with him after his victory against the Turks at the Battle of Vienna.

Today, there are many varieties of sernik, some baked, some unbaked, but it is usually made on a layer of crumbly cake. Often times raisins, chocolate sauce, or fruits are also added to sernik, and one of the most popular varieties of the dessert has a sponge cake as its base and is covered with jelly and fruit on top. 

Hailing from Podlaskie region, marcinek is a dessert consisting of layers of dough, usually around twenty thin layers, which are coated with cream and stacked to form a cake-like dessert. Similar to a shortcrust pastry, the dough for the cake is made from a combination of butter, flour, sugar, and eggs, while the coating cream typically incorporates sweetened sour cream, whipping cream and flavorings such as lemon zest, almond extract, or vanilla.

The preparation of marcinek is a time-consuming process since each layer is rolled into a circle and baked separately. When the cake is layered and coated, the remaining cream is usually used to cover and decorate the sides and the top of the cake.

Optionally, it can be garnished with cookie crumbs, coconut flakes, or cocoa. 

This popular Polish cream cake usually consists of two layers of pâte à choux coupled with a thick layer of creamy, vanilla-flavored pastry cream. Occasionally, the bottom crust is replaced with shortcrust pastry, while the top is always made with pâte à choux.

When sprinkled with powdered sugar, the uneven top of the cake resembles the snow-capped Carpathian mountains, hence the name. Though not much is known about its origin, the earliest mention of karpatka dates back to 1972. Considered to be a close relative of the more popular kremówka, the cake is a staple in Polish pastry shops, but it is also a common home-cooked dessert.

Jabłecznik, also known as Polish apple cake, is a traditional dessert in Poland. It consists of a layer of spiced apple filling sandwiched between two layers of sponge cake. The more popular szarlotka is similar but has shortcrust pastry in place of sponge cake.

The apples are often mixed with cinnamon, sugar, and sometimes a touch of lemon juice, creating a sweet and slightly tart flavor profile. This cake is commonly dusted with powdered sugar before serving and is enjoyed as a comforting treat, especially during the autumn and winter months. 

Known as sękacz in Poland, šakotis in Lithuania, and bankucha in Belarus, this famous tree cake is a vital part of traditional Polish, Lithuanian and Belarusian cuisine. Prepared with a thick batter which is repeatedly poured over a rotating horizontal spit, the cake is often slowly baked in the oven, or more traditionally–over an open fire.

During baking, the creamy egg batter slowly drips on the sides, creating a recognizable shape of this sweet treat. Although commonly regarded as the same cake, sękacz, šakotis and bankucha share some differences. The sękacz is usually described as the softer, more delicate version, while šakotis and bankucha tend to be denser and more decorative. 

Kołocz śląski, also known as kołacz śląski, is a rectangular cake with a weight of about 5-6 kilograms, produced in four varieties - one without a filling, and the other ones with an apple, cheese or poppy seed filling. It is made in the Opole and Silesian Provinces in Poland since the 10th century when it was traditionally baked exclusively by skilled women who would let neither draughts nor men into the room while the cake was being made (it was thought to be magical!).

It has a great role as a festive cake and it was even a guarantee that the newlyweds would be blessed with children if they ate it at weddings. Today, it is a custom to bring this cake to wedding guests a few days before the event. On the exterior, it is golden in color and sprinkled with icing sugar while on the interior it is either creamy yellow (cheese), dark grey (poppy seeds) or amber (apples). 

Although it is known as a gingerbread, piernik is better described as a traditional Polish honey-spice cake that is mainly enjoyed as a popular Christmas treat. It appears in numerous varieties, but it usually consists of wheat or rye flour, honey, and hefty amounts of spices, such as cinnamon, cloves, nutmeg, allspice, ginger, and pepper.

Traditionally baked in loaf pans, it is occasionally enriched with dry fruits and nuts or served layered with thick plum jam. Piernik is always prepared well in advance, leaving the dough to mature, and the cake to release all the pleasant, pronounced flavors. 

This popular Polish dessert is a variation of the classic cremeschnitte, a treat known under different names in many central and eastern European countries. In its simplest form, kremówka couples vanilla-flavored pastry cream that is placed between two layers of thin and crisp puff pastry.

While it is usually dusted with a layer of powdered sugar, some variations adapt the cake with an additional layer of whipped cream. In Poland, kremówka is also known as Napoleonka, named after a similar French dessert consisting of three layers of puff pastry coated with pastry cream. 

Wuzetka is a traditional cake originating from Warsaw. The cake consists of chocolate sponge cake that's filled with whipped cream and covered with chocolate icing. It's usually made with a combination of flour, eggs, sugar, butter, cocoa powder, whipping cream, rum, gelatin, and plum jam.

The icing is made with a combination of butter, milk, and dark chocolate. Once prepared, the bottom layer is drizzled with jam and rum, the whipped cream mixture is spread over it, and the top sponge layer is placed on top. The chocolate icing is poured over the cake, and when it sets, the wuzetka is cut into cubes.