Königsberg cake with a twist

A cake that my mother has been making for years, and the recipe is in an old faded notebook. I love these layers, especially the delicate and sweet cream. This time, however, we made a small modification by adding sour currant jam and biscuits.


shortbread / honey cake

  • 300 g of wheat flour
  • 150 g of butter or margarine
  • 1/3 cup sugar (originally 1/2 cup, but I prefer less sweet)
  • 1 egg
  • 1 teaspoon of baking powder
  • 2 tablespoons of honey

sponge cake

  • 4 eggs
  • 1/2 cup of sugar
  • 1 cup of wheat flour
  • 1 teaspoon of baking powder
  • 2 tbsp oil or melted margarine


  • 750 ml of milk
  • 2 tablespoons of wheat flour
  • 3 tablespoons of potato flour
  • 1 packet of vanilla sugar
  • 3/4 cup of sugar
  • 1 stick of butter or margarine (about 200g)


  • 3/4 stick of butter or margarine
  • 2 tablespoons of milk
  • 3 tablespoons of cocoa
  • 2 tablespoons of potato flour
  • 3/4 cup powdered sugar


  • currant jam
  • tea to soak the biscuit
  • Biscuits

Place the ingredients for the shortcrust pastry in a bowl and knead into a uniform dough. Then divide into two parts and place in the refrigerator.

Preheat the oven to 180 degrees C. Prepare two baking trays measuring approx. 21 x 30 cm, lining them with baking paper.

Roll out both pieces of dough into a rectangle and place each piece in the baking pan. The entire bottom of the mold should be covered with dough of equal thickness.

Bake about 10 minutes. The dough should be golden in color, but be careful not to burn it. Remove and set aside to cool.

While the shortcrust pastry is baking, you can prepare the sponge cake.

Separate the whites from the yolks. Beat the egg whites until stiff, then gradually add the sugar. Kill all the time. Then add the yolks.

Sift the flour with the baking powder and gently fold it into the beaten eggs. Finally, add oil or melted margarine.

Put the dough into a mold with similar dimensions as the shortcrust pastry (you can put the already baked shortcrust cake and line it with new baking paper). Bake 30 minutes and cool.

Prepare the cream.

Pour out 2/3 cup of milk. Boil the remaining milk with sugar and vanilla sugar.

Mix the wheat flour and potato flour with the milk. Add to the boiling milk and cook for a while. Then remove from the burner.

Add margarine (or butter) to the hot mass and mix thoroughly. The margarine should melt, and then the whole thing should thicken. It should still be hot/warm when we put it on the pancakes.

We put a crumbly cake in a baking sheet. We smear it with currant jam, and then cover it with a layer of biscuits. Put half of the warm cream on the biscuits and spread it.

Place the sponge cake on top of the cream and gently soak it in tea. Spread the rest of the cream on the biscuit. Cover with the second shortbread.

We can finish the whole thing with a chocolate topping.

Put all the topping ingredients in a saucepan and heat, not too much, and beat.

Pour the cooled topping over the top of the cake. You can decorate with small candies or dried fruit.

Bon Appetit!

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