Cake with cream in tubes: Made from scratch, this delectable delicacy is perfect for any occasion. The cream cake and mascarpone cream are both crispy and soft, and the recipe couldn’t be easier.
Ingredients in Cream Tubes
Ingredients used to prepare the tube dough:
- 400 grams, or roughly 2.5 cups, of all-purpose or plain flour
- Two hundred grams of butter in a standard cube
- Half a large cup or packet (200 grams) of 18% sour cream
- 15 grams, or one tablespoon, of powdered sugar
Ingredients of mascarpone cheese
- 250g of Mascarpone cheese
- 250 g (30%) of whipping cream in 250 ml
- Four generous tablespoons (about 90 g) of powdered sugar may be substituted with seeds or vanilla paste.
Cream tubes
Tubes with cream:
I have 250 milliliters in my glass. Store the mascarpone and cream in the refrigerator to chill.
Baking temperature: 200 degrees, top and bottom baking; this is one degree lower than typical shelf temperature. Perhaps 185 degrees with a functional fan.
Cooking can take up to 20 minutes.
My calculations of calories were based on the foods I used. The number of calories in your ingredients may differ from mine; therefore, this is merely an estimate.
I neglected to factor in the calories from the powdered sugar used to coat the completed tubes. Before you begin to create a cream cake, I suggest that you read the complete recipe. This will enable you to make early plans and perform the required steps well in advance.
Recipe for cream rolls
Cream tubes:
For the tubes, prepare the shortcrust pastry. Put 200 grams (about half a big cup or package) of sour cream, 200 grams of cold cubed butter, 400 grams (about 2.5 cups) of plain flour (all-purpose flour), and 1 tablespoon (about 15 grams) of powdered sugar in a bowl.
For fragile cakes, the cake is baked by hand or in a mixer fitted with hooks. Make every effort to correct it as quickly as you can. The cake will appear overly loose at first, but it should come together into a compact ball once the butter has been rubbed in. Although using a big bowl is my favorite method, you can also use a board, a table, or a spotlessly clean table.
This combination of ingredients should yield a perfect dough. But if you add too much flour and the dough still doesn’t come together, try adding a tablespoon of ice water or a flat tablespoon of 18% sour cream.
The cake ball should be wrapped in clear food film and refrigerated for one hour to allow it to rest. After completing this, move the cake to the chapel or chapel that has been lightly floured. The cake should be spread to a maximum thickness of 1.5 mm. (I placed each of the three cake portions that I had split.) Slice the cake into 1.5-cm-wide pieces.
Drizzle a tiny bit of butter onto the metal tubes’ exteriors. Wrap the pie strips around each tube, beginning with the narrower side. Instead of covering the hole with cake, begin with the same. Arrange the cake’s stripes so that they overlap by half. Pie should be wrapped until it reaches the opposite end’s diameter.
Steer clear of covering the cake with a broader aperture, as this will make it easier to remove the metal tins once the tubes have baked. This is how each tube should be prepared.
Arrange the dough, encircling the metal molds, onto a baking tray covered with parchment paper. Maintain a space between them.
Advice: If cake strips are a little too thick, they can be slightly enlarged before being placed in a metal shape. Pie ribbons that are too short should be adjusted by laying the next one over the cut of the preceding one and cutting it to the proper length.
Batch bake the tubes if you are low on molds. If you don’t want to dust the baked rolls with powdered sugar, you can roll the dough in powdered sugar and bake them in this form using cream.
Using the top/bottom baking option, preheat the oven to 200 degrees (or slightly below, depending on where the mold is in the oven chamber); you can also use the fan function to reduce the temperature to 185 degrees.
In this manner, bake the tubes for up to 20 minutes, or until they begin to take on hints of browning. At this point, you can use the tubes to take the form out of the oven right away.
After carefully moving the tubes with forms to the boards or boiler, the next piece is baked. After a brief cooling period, gently remove any metal forms that emerge from the tubes’ broader side if there aren’t enough. If required, allow the tubes to cool before cleaning and lightly lubricating them once again. When the delicate tubes are cold, begin preparing the cream.
Prior to use, the cheese and cream need to be thoroughly chilled.
Beat the cream right away. using the mixer at a slower speed at first. Increase the pace after a while until you reach maximum power.
The cream should be ready after beating for a maximum of two minutes—or perhaps much less. A well-compacted mass is indicated when it starts to resist the mixers and, when applied to a finger, maintains its shape without leaking or moving.
Advice for Tubes with Cream: I slightly sweetened the cream with a bit of real vanilla paste. A half-teaspoon of vanilla essence can be added.
Pour cream into the large compression sleeve. I used a reusable sleeve collar (Wilton 1m). Searching for a disposable sleeve with a hand-cut tip is an alternative.
Gently insert the wide side of the tip as far down as you can to fill the tube with cream. Fill each of the brittle tubes with cream. Before serving sprinkle powder sugar.
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If not eaten on the day of serving, cream scones should be covered and stored in the refrigerator. Crisp and fresh, they can be stored for up to two days.
Delicious. Cream-filled tubes!
