Raspberry tomato cake

120 min
Vegetarian Suitable for vegetarians
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
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
g
Proteins
8.39
g
Lipids
4.15
g
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.