Recipe: Coffee Grunge Cake step by step with pictures | Handy.Recipes

Coffee Grunge Cake

Cooked Coffee Grunge Cake

Time to cook: 120 minutes

Total Servings: 12

Nutritional Value

The whole point of "grunge" in this pie is the extravagance of combining coffee with pumpkin and sunflower seeds. Look at the seemingly incompatible, on the other hand - the "Provence" side. In its finished form, the cake has a pleasant taste of crunchy crème brûlée and roasted seeds, enveloped in coffee flavor and enhanced with a slight sourness of pumpkin. The recipe may seem a bit time-consuming, but the taste will please you and your family, in addition, it will not hit the wallet - and that's so relevant nowadays. Bon appetit!

Author of the recipe

Ingredients for the cake "coffee grunge":

Ingredients for the dough:

  • Chicken egg - 6 units
  • Sugar (if baking in a multicooker, then - 2 multicupcups. You can take brown granulated sugar instead of white granulated sugar) - 300 g
  • Wheat flour / Flour (if baking in a multicooker, then - 1.6 multicup.) - 150 g
  • leavening agent (Disodium carbonated baking soda can be used instead of baking powder - 0,5 tsp.l. ) - 1 teaspoon
  • Natural coffee (Ground coffee can be substituted with instant coffee.) - 6 teaspoon
  • Butter (to grease the molds)
  • Bread crumbs / Breadcrumbs (for sprinkling the molds)
  • Dessert Wine (for impregnating the cake) - 2 tablespoon

Ingredients for caramelized pumpkin:

  • Pumpkin (crumbled) - 350 g
  • Sugar - 100 g
  • Citric acid (powder) - 0.5 teaspoon
  • Butter (by weight 30 g.) - 1 tablepoon

Ingredients for caramelizing sunflower seeds:

  • Semolina (The semolina will soften the flavor of the sunflower seeds and give the pie a grittiness) - 50 g
  • Sunflower seeds (Dried sunflower seeds, not salted and peeled) - 50 g
  • Milk powder (dry cow's milk, will give the cereal mixture a "crème brûlée" taste) - 50 g
  • Sugar - 50 g
  • Butter (Butter mass can be increased up to 70 g) - 50 g
  • Vanillin - 2 g

Ingredients for the milk glaze:

  • Sugar - 0,25 glass
  • Milk powder - 1 tablespoon
  • Milk (whole cow's milk is meant, water can be substituted) - 2 tablespoon
  • Vanillin (for flavoring)
  • Butter - 35 g

How to cook Coffee Grunge Cake step by step with photos

1. First, prepare the pumpkin (zucchini): wash, remove seeds and peel. Cut it into cubes, about 5x5mm in size. (If you have a vegetable slicer like the Nicer Dicer, it's quick and easy to cut the pumpkin into small cubes.). Transfer the crumbled pumpkin to a saucepan and pour in the sugar, stir and place on the stove. Heat the mixture over a gentle heat over medium heat until it comes to a boil, stirring constantly. Add citric acid (if using zucchini, add apple cider vinegar - 1 tablespoon)- stir. Turn stove to low heat and stir in caramelized pumpkin until syrup has evaporated. Add butter, stir until butter has dissolved, then remove from heat to cool.

2. Prepare the sweet crème brûlée mix with the sunflower seeds: grind the refined sunflower seeds in a coffee grinder or pestle them to a crumble, but not too finely. Put all the ingredients for the sweet mixture into a pan: crumbled sunflower seeds, semolina, milk powder, sugar, butter, vanilla. Mix all the ingredients and place on the stove. Heat the mixture over medium heat with constant stirring until the butter and sugar have dissolved. Turn the heat on a low flame and stir the mixture until it becomes golden creamy. When the mixture has reached a golden hue, remove from the stove to cool.

3. Prepare the bowl of the multicooker (or oven dish): grease it with butter and sprinkle with breadcrumbs.

4. Separate the egg whites from the yolks. Place the egg whites in the fridge. 5. Pour sugar into the egg yolks (2 multi-cup = 300g.) and beat until the egg yolk mixture becomes creamy white.

6. Take egg whites out of fridge and beat until stiff peaks.

7. Mix together the dry ingredients of the dough - wheat flour, ground coffee and roasted sweetbread mix with the seeds, which has cooled to room temperature.

8. In a few steps, add the previously mixed dry ingredients of the dough into the whisked yolks (see "Desserts"). п.7), add the carbonated soda (instead of carbonated soda you can use baking powder) - mix gently. 9. Carefully, so as not to precipitate, introduce the whipped whites into the flour mixture, mix until homogeneous, being careful not to lose the puffiness of the dough.

10. The resulting airy and light mass is poured into the bowl of the multicooker (in the form for baking in the oven) in two steps: a). Pour no more than half of the dough into the bowl of the multicooker. Spread 1/2 of the caramelized pumpkin. b). Spread out the rest of the batter. Sprinkle the remaining pieces of caramelized pumpkin on top, press them into the batter and carefully smooth out the surface. 11. Put the bowl in the multicooker and start the program "Baking" for 80-85 minutes (the baking time is correct for an 860 W multicooker, if your multicooker has another power, choose the correct time). After the beep, remove the cake from the bowl of the multicooker with the steamer basket. If baking in the oven, place the form with the dough in a preheated 180 degrees oven to bake. Baking time is about 45-50 minutes. Check the readiness of the pie with a match - if the match is dry, the pie is ready.

12. When the cake has cooled, soak the surface, which will be covered with glaze, with dessert wine (in the recipe there are only 2 tablespoon of dessert wine, if you like more soaked pies, you can increase the amount of alcohol).

13. Prepare the glaze: mix the milk powder, sugar, vanilla and add the whole milk, stir everything. While stirring constantly, heat the mixture over low heat until the sugar has dissolved. When the milk fudge is boiling, add butter to it and stirring the mixture over low heat, bring it to a slight thickening. 14. Before the glaze cools, spread it on the soaked surface of the cake and leave it until it cools completely.


Nutritional Value:

Whole Dish:
4488.8 Calories
103.9 g
149.1 g
706.5 g
Per Serving:
374.1 Calories
8.7 g
12.4 g
58.9 g
275.4 Calories
6.4 g
9.1 g
43.3 g

Flour, Wheat Flour, Sugar, Butter, Milk, Breadcrumbs, Pumpkin, Baking powder, Baking, Natural Coffee, Milk Dried, Creamy Cereal, Creamy Butter, Dessert Wine, Sunflower Seeds, Cakes, Tenderloin, Vanillin, Pastry, Lemon Sour

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