Breskvice are peach-shaped sandwich cookies popular in Croatia and Serbia filled with peach jam and a splash of rum

Donauwelle is a marble pound cake, studded with sour cherries, covered in a thick layer of German buttercream and a wavy chocolate topping.

Semifreddo, meaning “half-frozen,” is the Italian response to the French parfait.

The coca made for Sant Joan is a sweet pastry, very similar to a brioche, decorated with pastry cream and candied fruits.

Crostata is a classic pastry made with rich pasta frolla flavored with zest, with jam, and topped with a delightfully imperfect lattice.

Dobos torta is a Hungarian layer cake consisting of 5 layers of sponge cake filled with chocolate buttercream and topped with crisp caramel.

This tart is made with a crisp and buttery pâte sucrée base, filled with smooth almond cream, and topped with bright pitted cherries.

Kolaches are a Czech sweet pastry, usually filled with jam, poppy seeds or a cheese filling and topped with a sweet crumble.

This Italian olive oil cake has a crisp, golden crust and a rich and tender crumb.

These biscuits are flavored for spring and summer with pistachios, cranberries and lemon zest.

Hindbaersnitter is made with layers of buttery, crumbly shortcrust filled with sweet-tart raspberry jam and covered in lemon icing.

Tosca cake is a rich sponge cake topped with crunchy, buttery almond caramel. It’s a simple and rustic cake that can be made in an hour.

Aargauer Rüeblitorte is a Swiss carrot cake that is lighter and less sweet than the British or American version.

Tarte au citron is a classic of French cuisine. It’s a bright, zesty tart sure to add some zing to your day.