Königsberg Square

Koenigsberg square – an easy-to-prepare Polish braid. Honey cakes are smeared with vanilla cream (warm), biscuit cake and chocolate glaze. After standing in the refrigerator, the honey cakes soften, and the cake becomes a delicious, delicate whole.

Königsberg square – ingredients

  • For honey cakes:
  • Flour – 2 cups.
  • Soda – 1 tsp
  • Sugar – ½ cup.
  • Honey (liquid) – 2 tbsp.
  • Butter (margarine) – 150 g.
  • Eggs – 1 piece.
  • For bіskvіtu:
  • Eggs – 6 pieces.
  • Sugar – 1 cup.
  • Vanillin – 0,5 g.
  • Flour – 1 cup.
  • Baking powder – 1 tsp.
  • For the cream:
  • Sugar – ¾ cup.
  • Oil – 150
  • Milk – 1 l.
  • Flour – 2 tbsp.
  • Starch – 4 tbsp.
  • Vanilla sugar – 30 g.
  • For the icing:
  • Powdered sugar – 3 tbsp.
  • Hot water – 3 tbsp.
  • Oil – 4 tablespoons
  • Cocoa – 3 tablespoon

An interesting video on the topic – How to make chocolate sprinkles:

Pliatsok Königsberg – cooking recipe

Honey cakes

Melt the butter, leave to cool.

Mix flour with soda, sift. Add the rest of the ingredients and knead the dough. Divide the dough into 2 equal parts.

We roll out each part of the dough on parchment according to the size of the form (25×35). Together with the parchment, we transfer the dough into forms. Bake at a temperature of 200 degrees for 25 minutes. We are cooling.

***Note! If you do not have two identical forms or the possibility to bake two cakes together, roll out one half of the dough, wrap the other in cling film and put it in the refrigerator.

Sponge cake

Separate the proteins from the yolks. Beat the egg whites until stiff foam. Add sugar one spoon at a time, beating well each time. Add yolks one by one, beat at the lowest speed of the mixer.

Mix the flour with baking powder and vanillin, sift to the egg mass, carefully knead with a spatula.

Transfer the dough to a parchment-lined baking sheet and bake at 180 degrees for 35 minutes. We are cooling.


Add flour and starch to a glass of milk, mix well so that there are no lumps.

We put the rest of the milk on the fire, add sugar and butter, bring it to a boil. Pour in the previously prepared flour mixture. Cook until thickened, stirring constantly.

Transfer the cream to a ceramic dish, cover with cling film so that it touches the entire surface of the cream. Let it cool slightly (the mass should be warm).


Dissolve powdered sugar in hot water, add oil, heat until the oil dissolves, sift cocoa, and mix well with a fork until smooth. Remove from heat, leave to cool.

We collect the braid

Lubricate the honey cake with half of the warm mass, cover it with a sponge cake, and lightly press it down. Grease the biscuit with the rest of the warm cream, cover it with a honey cake, and press it lightly. Pour glaze over the top of the cake.

Put the Königsberg braid for 10 hours in a cold place.

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