Traditional cake prepared during Easter in central and eastern Europe is commonly called “baba” or “babka”. It is a product prepared on the basis of big number of eggs (traditionally there should be a dozen of them), flour and fat. “Babka” should be baked in characteristic conical baking tins with a concentrically situated cylinder. Ready “babka” was glazed with icing and served during a festive Easter breakfast. Today “babkas” are baked in a variety of ways, with the use of ingredients that were not easily available in the past, e.g. citrus fruit, coffee, chocolate or colorful icings. There are even vegan varieties – without eggs and animal fat, which would have been unthinkable a hundred years ago.