1. First prepare the pumpkin (squash): wash, remove seeds and peel. Crumble the cubes with a size of about 5x5mm. (if You have a slicer like "nayser dayser", then use it to chop up a pumpkin into small cubes conveniently and quickly). Diced pumpkin then place in a saucepan and cover with sugar, stir and put on the stove. With constant stirring heat the mixture over medium heat to a boil. Add citric acid (if using zucchini, add Apple cider vinegar - 1 tablespoon)– mix. Put the stove on low heat and stir caramelizing the pumpkin before the evaporation of the syrup. Add butter, stir to dissolve oil and remove from heat to cool.

2. Prepare a sweet mixture of "creme brulee" with seeds of sunflower: peeled sunflower seeds grind in a coffee grinder or crush in a mortar into powder, but not very small. Put in sauce pan all the ingredients sweet mix: crumbled sunflower seeds, semolina, dry milk, sugar, butter, vanilla. All ingredients stir and put on the stove. With constant stirring heat the mixture over medium heat to dissolve the butter and sugar. Put the stove on low heat and stir the mixture before formation of a Golden-cream color. Upon reaching the Golden hue of the mixture remove from the heat to cool.

3. Prepare the bowl of a slow cooker (an oven form): her coat with butter and breadcrumbs posypem.

4. Separate the whites from the yolks. Proteins are put away in the fridge. 5. To the yolks add sugar (2 multistone=300 gr.) and whisk until increased in volume, until the yolk mixture acquires a white creamy color.

6. Get whites out of the fridge and whisk them until stable peaks.

7. Mix between the dry ingredients – the flour, ground coffee and cooled to room temperature, fried sweet mixture with seeds.

8. In divided doses injected into the beaten egg yolks pre-mixed dry components test (see section 7), add soda slaked (hydrated instead of soda you can use baking powder) – mix gently. 9. Careful not precipitate, introduce the beaten egg whites into the flour weight, mix until smooth, while trying not to lose the fluffiness of the dough.

10. Received air and light weight put in the bowl multivarki (in a baking pan in the oven) in two stages: a). Spread half the dough in the bowl multivarki. Spread 1/2 of the volume with caramelised pumpkin. b). Spread rest of the dough. Sprinkle on top the remaining slices with caramelised pumpkin, utaplivaet them in the batter and gently level the surface. 11. Put the bowl into the slow cooker and run the program "Cakes" for 80-85 minutes (for baking cake hand-picked slow cooker power 860 W, if You have a slow cooker different capacity, then choose the appropriate time). After the beep, retrieved the cake from the bowl multivarki using baskets for cooking for a couple. If bake in the oven, then the form with the dough put in a preheated 180 degree oven to bake. Baking time is about 45-50 minutes. The willingness of cake to check with a match – if the match is dry, then the cake is ready.

12. When the cake has cooled, propeten the surface to be covered with frosting, dessert wine (in the recipe, only 2 tbsp of dessert wine, if You like a more soaked cakes, the amount of alcohol can be increased).

13. Prepare the glaze: mix the dry milk, sugar, pinch of vanilla and add whole milk, mix everything. With constant stirring heat the mixture over low heat until the sugar is dissolved. When the boiling of the dairy Fudge, add it to the butter and stir the mixture over low heat, bring to a light thick. 14. While the glaze is still hot, distribute it at the soaked surface of the cake and leave until cool.

Bon appetit!