But which cake? November traditionally is the time for "St.Martin's croissants", originally from Poznań, with a yeast-based dough filled with a paste of white poppy seeds. But this is also when we're baking lots of szarlotka from the abundance of apples, and lots of placek with other seasonal fruit such as plums (of course best fresh from the oven and still warm). And then there's the sinfully creamy napoleonka and karpatka...
Agnieszka Bielawska and Elżbieta Krajewska consider.