Low-Carb Pancho Cake in the Microwave
WHAT YOU WILL NEED
From ingredients
9 products
SIMPLE PROCESS
Step by step recipe
The secret to this cake is the right batter consistency – thick like dense sour cream. Bake the layers in the microwave on high power for exactly 3 minutes – they rise and become porous. Once cooled, cut into cubes – the signature Pancho 'hill' base. Whip the cream for no more than 5 minutes to keep it airy. Mix the cubes with most of the cream, then shape into a mound with your hands. Let it set in the fridge for at least 3–4 hours, preferably overnight – the cake firms up while staying incredibly tender inside.
Mix the batter
In a deep bowl, combine eggs (220 g), sweetener (5 g), cocoa powder (25 g), baking mix (150 g), baking soda (2 g), melted butter (50 g), and vegetable oil (20 g). Blend with a hand blender until smooth, thick like dense sour cream.
Bake the layers in the microwave
Pour a third or half of the batter into a microwave-safe dish, spread to about 2 cm (0.8 inch) thick. Microwave on high power for 3 minutes. Repeat with remaining batter. Cool the layers completely.
Cut into cubes
Cut the cooled layers into small cubes (about 2×2 cm / 0.8×0.8 inch). Place them in a large bowl.
Make the cream
In another bowl, whip chilled heavy cream (350 g) with mascarpone (300 g) and sweetener to taste (5 g) until stiff peaks form, about 5 minutes.
Combine and shape the mound
Pour most of the cream (about ¾) over the cake cubes and gently fold until coated. Transfer the creamy cubes onto a serving plate and press into a firm mound with your hands (use gloves).
Decorate and chill
Spread the remaining cream on top and dust with cocoa powder. Refrigerate for at least 3–4 hours, preferably overnight. The cake will firm up and become moist and tender when sliced.
CHEF'S TIP
Use microwave-safe dish
Choose a glass or silicone dish suitable for microwaves. The batter layer should be about 2 cm (0.8 inch) thick for even cooking.
Don't overbake the layers
3 minutes on high power is optimal. Overbaking makes them tough. Let them cool completely before cutting.
Keep cream ingredients cold
Chilled cream and mascarpone whip faster and hold their shape better.
Shape the mound carefully
Use disposable gloves to avoid sticky hands. Press the cubes together firmly but don't over-squash – they should stay airy inside.
SUBSTITUTIONS
Add your taste
- Replace the 'Pampushki.net' baking mix If you don't have the low-carb mix, use 100 g almond flour + 50 g coconut flour + 1 tsp baking powder as a substitute.
- Mascarpone → cream cheese Swap mascarpone for cream cheese (like Philadelphia) – the filling becomes denser but still creamy.
- Heavy cream → light cream (20%) For fewer calories, use 20% cream – it whips less stiff, so add a stabilizer for cream if needed.
- Cocoa powder → chocolate protein powder Replace 10 g of cocoa with chocolate-flavored protein powder for extra protein and similar color.
HOW TO STORE
How to Store Low-Carb Pancho Cake
Keep the finished cake in the fridge in an airtight container for up to 3–4 days. Let it sit at room temperature for 10–15 minutes before serving. Freezing is not recommended – the cream loses texture and the sponge becomes soggy upon thawing. If you have leftovers, store slices separated with parchment paper.
GOOD TO KNOW