The Swedish cup celebrates its comeback: Here you can find the GDR classic in Berlin

Simple yet effective: That's how you could describe this classic dessert. Two scoops of vanilla ice cream, applesauce, a generous dash of eggnog, and whipped cream – that's the Swedish cup. It's said to have first been made this way in the early 1950s, in an ice cream parlor in Pankow.

There is a legend surrounding the name of the dessert: Walter Ulbricht is said to have named his favorite ice cream sundae after the Swedish ice hockey team beat West Germany at the 1952 Winter Olympics - for Ulbricht, it was apparently just as much of a treat as the vanilla ice cream and apple sauce combo.

It's unclear whether that's true, but in the GDR, the Swedish dessert was as popular as spaghetti ice cream was in the FRG. And it's not at all unlikely that the former dessert will soon experience a major comeback in Berlin. Tim Raue has put the Swedish dessert on the menu at his restaurant Sphere : At a height of 207 meters, in the new restaurant of the TV Tower, the GDR classic has been available since the beginning of the month.

It's listed on the menu as "The Real Swedish Cup"; a variation of "delicious vanilla and eggnog ice cream, apple sauce with spicy spiced chocolate sauce," priced quite lavishly at €11.50. And if things go as well as they have recently with other traditional dishes, the Swedish Cup will quickly be prepared in many other, even newer, restaurants in the city.

Because what has recently been observed in Berlin's gastronomy scene: If one person does it well, everyone will – Königsberger Klopse would be a potent example of this. These, too, have recently been rediscovered everywhere in Berlin; they're on the menu at the restaurant Luna D'oro , which opened in September in Clärchens Ballhaus, as well as at the ultra-trendy Trio on Linienstraße, the recently opened Prater Biergarten – and, incidentally, at Tim Raue's TV Tower restaurant.

German cuisine, both from East and West, is currently experiencing a renaissance. It's quite possible that, in the wake of this trend, the Schwedenbecher (Swedish cup) is also about to experience another successful run. Eggnog top dog Verpoorten, not a fool at all, called on Instagram two years ago to simply conjure up the Schwedenbecher at home. And in the same year, Friedrichshain-based chefs Thomas and Mathias Sühring began serving it at their gourmet restaurant Sühring in Bangkok, Thailand.

In some more traditional ice cream parlors, it is still available: In the Eiscafé Monheim in Wilmersdorf – as Berlin's oldest ice cream parlor dedicated to everything traditional – the Swedish cup is still on the menu, as are the Eiscafé Moin Moin on Baumschulenstraße and the Eiscafé Malibu on Leonorenstraße, the Restaurant Blattlaus Adlershof and the Alpenwirt in Friedrichshain.