Raspberry tomato cake
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
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.
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