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Soft chocolate-honey cake layers and delicate caramel sour cream – the popular Russian cake “Korovka” tastes incredibly delicious. With its many thin layers and “cow spots” it is also an eye-catcher on the dining table. You can serve the cake both for an afternoon coffee and at a party. You can find a detailed recipe for the honey cake “Korovka” with exact quantities and step-by-step instructions here at the bottom.
Why this name?
The honey cake “Korovka” reminds with its taste and color of the popular Polish caramel candies “Korovka” (Polish “Krowka”). That’s where the cake name comes from.
By the way, “Korovka” translated from Russian means “The little cow”. The cake is also decorated accordingly – with “cow spots”.
What is cake “Korovka” made of?
The thin cake layers for the cake “Korovka” are made of honey dough with cocoa powder. However, they do not taste like honey, nor do they taste like chocolate. Their taste is unique and results from the mixture of honey and chocolate.
The cream for the cake “Korovka” is made of sour cream and caramelized sweetened condensed milk. It tastes very delicate and caramel.
What honey?
You can use any kind of honey for the dough. But the honey must be of high quality. Because the taste of the cake depends on the ingredient.
I used organic quality blossom honey** for the recipe.
How many cake layers?
Of course, with so many thin cake layers, you’ll need patience and time to roll them out and bake them one at a time. It’s just like with the Napoleon cake, my raspberry cream cheese cake or the layer cake with custard cream “Vesna”.
You can decide the number of cake layers yourself, depending on what size you make them.
In my recipe I rolled out ten cake layers. They were about 24 cm in diameter. I used the eleventh cake layer from the leftover dough to decorate the cake.
You can also roll out in diameter about 26 or 28 cm cake layers and get less of them, which also takes less time to bake. Then your cake is not so high, but wide.
Alternatively, you can roll out rectangular cake layers to the full size of the baking sheet, as I did for the cake “Ptichka”. After baking, cut each large cake layer into two smaller ones.
Tastes better the next day
Like so many other Russian cakes, especially the honey cakes medovik, “Ryzhik” and “Winnie-the-Pooh”, the cake “Korovka” tastes most delicious only the next day and the following days. It can be left in the refrigerator overnight. During this time, all the components combine well in terms of taste.
So make the honey cake “Korovka” the day before, if you want to serve it on a special occasion.
The honey cake “Korovka” is
- creamy,
- tender,
- soft,
- incredibly tasty,
- aromatic,
- with caramel flavor,
- easy to make,
- an eye-catcher on the dining table,
- ideal for dessert at the weekend or for a celebration.
Simple recipe with certain amount of time
The recipe for the honey cake “Korovka”, which you can find here at the end of the post in the recipe box, is not difficult at all. You just need to allow enough time for the individual cake layers.
First, knead a soft honey dough and let it chill. Then roll the dough into thin cake layers and bake them one by one. Each cake layer needs only a short time – about five minutes – in the oven.
Now you have to make the cake cream. For this, you just need to whip sour cream and caramelized sweetened condensed milk.
Now assemble the cake by spreading the cream on the cake layers and stacking them on top of each other. Then decorate the honey cake and let it cool.
How to make honey cake “Korovka”: tips and tricks
- Use any good quality honey for the dough.
- The amount of flour given in the recipe may vary. Add only enough flour mixed with cocoa powder to the honey mixture in portions until you get a very soft dough.
- Handle the hot cake layers with care, as they are very fragile.
- You can change the number of cake layers in the recipe, depending on their size.
- Do not leave the individual cake layers unattended in the oven for too long, as they can burn quickly.
- The honey cake “Korovka” tastes best the next day after preparation.
Have you made the Russian honey cake “Korovka” yourself according to this recipe? I’m looking forward to your result, your star rating and your comment here below how it turned out and tasted to you.
Looking for more delicious cake recipes with honey? Try some more:
- Orange medovik – popular Russian honey cake refined with orange
- Chocolate honey cake with ganache – simple layer cake recipe
- Medovik cake roll: honey cake roll with sour cream
Honey cake "Korovka"
Ingredients
- 150 g honey**
- 150 g butter
- 3 eggs
- 130 g sugar**
- 30 g cocoa powder**
- approx. 620 g flour**
- 6 g baking soda** (sodium bicarbonate)
- flour for the work surface
for the cream
- 550 g sour cream
- 380 g caramelized sweetened condensed milk
Instructions
Preparation of the dough
- Melt butter and let cool to lukewarm or room warm.
- Mix eggs and sugar with a whisk in a mixing bowl.
- Heat honey (do not boil!), take it off the heat and dissolve baking soda in it, making the mixture foamy.
- Add the melted butter to the egg-sugar mixture and whisk.
- Add the foamed honey mixture and mix it again.
- Mix flour with cocoa powder, add it in batches to the honey mixture and knead it into a soft, slightly sticky dough. Cover the dough and chill for 30 minutes.
- Roll out 10 thin, round, approx. Ø 24 cm cake layers on a sheet of baking paper, dusting the dough lightly with flour as needed.
- Prick each round cake layer several times with a fork and bake in a preheated oven at 180 °C top and bottom heat for about 5 minutes each.
- Roll out the dough scraps thinly into a cake layer with any slanted wheel, bake it in the same way as the other cake layers and let it cool.
- Break a piece from the last cake layer into small pieces and finely crumble the leftovers.
Preparation of the cream
- Whip sour cream and caramelized sweetened condensed milk until creamy.
Preparation of the cake
- Spread the cream on the 10 cake layers, leaving some cream for the sides of the cake, and stack them on top of each other.
- Spread the sides of the cake with the remaining cream.
- Spread the small pieces of dough from the eleventh cake layer randomly over the top of the cake (these are "cow spots"), and sprinkle the sides of the cake with the crumbs.
- Let the cake rest at room temperature for 30 minutes and then refrigerate it for at least 3 hours.
Notes
- The amount of flour indicated may vary. In portions, add only enough flour mixed with cocoa powder to the honey mixture until a very soft dough is formed.
- Be careful with the hot cake layers, because they are very fragile.
- You can change the number of cake layers, depending on their size.
- Do not leave the individual cake layers unattended in the oven for too long, as they can burn quickly.
- The honey cake "Korovka" tastes best the next day after preparation.
- Note the detailed tips and tricks for making the honey cake "Korovka" above in the post.
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