Raspberry tomato cake
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
g
Proteins
4.19
g
Lipids
2.07
g
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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