Base
First mix the water, margarine and glucose in the mixer bowl with the  flat beater on low speed.
Add Grand Carrot Cake and continue mixing on medium speed for 4-5 minutes. The dough will become quite soft and relatively "heavy".
A minute before the end add the carrots, pineapple and walnuts and finish mixing them on low speed.
Serve the dough in pans of your choice, filling them up to 2/3 of their volume.
Bake at 180-190°C.

Cream Cheesecake
Place the ingredients in the bowl of a stand mixer and beat on high speed for one minute.

Crumble

Place the ingredients in the mixer bowl and beat with the paddle attachment on high speed until a smooth dough forms. Place uneven pieces on a tray and bake at 180 °C for 5 minutes.

Setup
Fill a mold with the cheesecake mixture. Bring the Arabesque Dark 60% to the appropriate temperature. With a mold create the pot for the cake.
Place a layer of Grand Carrot Cake on the base and fill the "pot" you created with the cheesecake cream. Place Fruitful Orange and Fruitful Peach in the middle.
Glaze a silicone mold with Masca Apricot and place on top of the dessert.
Decorate with crumble to give the appearance of soil.