Carrot cheesecake-bowl cake with marzipan bumblebees

Name: Carrot cheesecake-bowl cake with marzipan bumblebees
Cook time: 2 h
Total time: 2 h
Yield: 18
Ingredients: 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp for the mould; 375 g Carrots; 250 g Flour; 2 TEASPOONS Baking Powder; 275 g + 100 g sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 7-10 Tbsp Cinnamon; 7-10 Tbsp Turmeric; 1⁄4 l tasteless oil (e.g. sunflower oil); 5 Eggs (Gr. M); 200 g ground almonds (with skin); 800 g Double cream cheese; 1 TABLESPOON Cornstarch; 2-3 TABLESPOONS Milk; 100 g Marzipan paste; 1-2 knife tip Baking cocoa; 1–2 Baking wafers; 50 g whole almonds (with skin); 100 g Icing sugar; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 18

7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp for the mould
375 g Carrots
250 g Flour
2 TEASPOONS Baking Powder
275 g + 100 g sugar
1 package Vanilla sugar
7-10 Tbsp Salt
7-10 Tbsp Cinnamon
7-10 Tbsp Turmeric
1⁄4 l tasteless oil (e.g. sunflower oil)
5 Eggs (Gr. M)
200 g ground almonds (with skin)
800 g Double cream cheese
1 TABLESPOON Cornstarch
2-3 TABLESPOONS Milk
100 g Marzipan paste
1-2 knife tip Baking cocoa
1–2 Baking wafers
50 g whole almonds (with skin)
100 g Icing sugar
7-10 Tbsp wooden skewers

Directions

1
For the cake, grease a ring cake tin (approx. 2.5 l capacity) and sprinkle with breadcrumbs. Peel, wash and finely grate the carrots. Mix flour, baking powder, 275 g sugar, vanilla sugar, 1 pinch of salt and 1⁄2 TL cinnamon in a mixing bowl.
2
Stir in the oil. Stir in 4 eggs one by one. Fold in carrots and ground almonds. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Stir half cream cheese and 100 g sugar until smooth. Stir in 1 egg and starch. Fill approx. 3⁄4 of the dough into the mould. Pull up a little at the edge to form a hollow. Fill the cream cheese mixture into the hollow.
4
Stir the rest of the dough with milk until soft. Carefully spread on the cream cheese mixture. Bake in a hot oven for 55-60 minutes. Remove from the oven and allow to cool for about 10 minutes. Then turn out onto a cake rack and let it cool down.
5
For the bumblebees 2⁄3 color marzipan with 1-2 Msp. turmeric yellow and 1⁄3 color marzipan with cocoa brown. Form 2 yellow and 1 brown marzipan ball per bumble bee, keep some brown marzipan left. Press the balls for the bumblebees together.
6
Form and press eyes and mouth from remaining brown marzipan. Put bumblebees on skewers. Cover wafer briefly with a damp cloth. Cut out wings with scissors and press them carefully against the bumblebees.
7
Coarsely chop whole almonds and roast them in a pan without fat. Take out, let it cool down. Whip the rest of the cream cheese and icing sugar with the whisk of the mixer until creamy, spread on the cake.
8
Sprinkle with almonds and decorate with bumblebees.