Raspberry tomato cake

120 min

Suitable for vegetarians

Additional culinary preparation: Sweet

Allergens

Ingredients for 5 portions Calculate portions

Concentrated tomato, can 0.09 kg

Egg whites 3.5 ud

Isomalt sugar 60.0 g

Egg yolk 3.0 ud

Freeze-dried raspberry 10.0 g

Plain flour 0.15 kg

Raising agent 1.5 g

Table salt 1.0 g

Elaboration

Weigh and mix all the ingredients in a blender until a smooth mix is obtained.
Strain the mixture through a fine colander, fill the siphon up to its measure and apply 2 loads with 10 minutes of separation between them.
Leave to cool and rest in the fridge for a couple of hours.
Use a paring knife or needle to pierce an individual plastic cup and fill it to approximately 1/4 of its capacity.
Cook in the microwave at maximum intensity for about 40 seconds.

Nutritional information (1 portion)

Energy

28510.58

kcal

Carbohydrates

11788.71

Proteins

8.39

Lipids

4.15

Fiber 1.76 g

Saturates 1.14 g

Monounsaturated fatty acids 1.52 g

Polyunsaturated fatty acids 0.81 g

Cholesterol 143.64 mg

Calcium 27.66 mg

Iron 1.32 mg

Zinc 0.75 mg

Vitamin A 101.09 ug

Vitamin C 3.73 g

Folic acid 32.27 ug

Salt (Sodium) 3153.7 mg

Sugars 11400.76 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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