How to make a tube cake with cream tubes

• Line a baking dish approximately 24/24 cm with cling film or baking paper.
• Line the bottom with a layer of chocolate biscuits - I used about 20 pieces.
  40 pieces biscuits
• Whip the cold heavy cream; when it thickens, add the powdered sugar and then add the mascarpone cheese one spoon at a time - whip until the mixture thickens.
  500 ml heavy cream, 50 g powdered sugar, 250 g mascarpone cheese
• Cover the gelatin with cold water - use just enough to cover the gelatin.
  2 heaping teaspoons food gelatin
• Once the gelatin swells, heat it in the microwave for about 10 seconds (or in a water bath).
• To the heated gelatin, add a heaping spoonful of whipped cream and mix thoroughly.
• Pour the gelatin into the rest of the whipped cream and mix on high speed.
• Spread approximately half of the whipped cream over the biscuits and smooth the surface.
• To the remaining cream, add the fruit from "Naturally Fruity" and mix with a spoon.
• On top of the cream in the dish, layer the chocolate tubes, and on top of them, spread the fruit cream - smooth it out.
  270 g cream tubes
• Arrange a layer of chocolate biscuits on top and place the cake dish in the refrigerator.
• To prepare the chocolate glaze, heat 100 ml of heavy cream in a saucepan. When hot, add the broken chocolate and stir until the chocolate melts.
  100 g milk chocolate
• Let the chocolate cool slightly, then pour it over the biscuits.
• Leave the cake in the refrigerator for several hours - so that the cake sets.