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.
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
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:
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. With this recipe you make the honey cake "Korovka" yourself.