Raspberry tomato cake

120 min

Suitable for vegetarians

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Concentrated tomato, can 0.045 kg

Egg whites 1.75 ud

Isomalt sugar 30.0 g

Egg yolk 1.5 ud

Freeze-dried raspberry 5.0 g

Plain flour 0.075 kg

Raising agent 0.5 g

Table salt 0.5 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

14255.29

kcal

Carbohydrates

5894.35

Proteins

4.19

Lipids

2.07

Fiber 0.88 g

Saturates 0.57 g

Monounsaturated fatty acids 0.76 g

Polyunsaturated fatty acids 0.4 g

Cholesterol 71.82 mg

Calcium 13.83 mg

Iron 0.66 mg

Zinc 0.37 mg

Vitamin A 50.55 ug

Vitamin C 1.87 g

Folic acid 16.14 ug

Salt (Sodium) 1576.85 mg

Sugars 5700.38 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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