Low-Carb Pancho Cake in the Microwave

Mix eggs, sweetener (to taste), cocoa, cream, Pampushki.net mix, baking soda, butter, and vegetable oil very thoroughly in a blender. The batter should be thick, like dense sour cream.

Pour a third or half of the batter into a microwave-safe dish in a 2 cm layer. Microwave on maximum power for 3 minutes, then remove and let it cool. Repeat with the remaining batter. Once cooled, cut the layers into cubes and place them in a bowl.

Cream: Whip 300 g of cream with 300 g of mascarpone and sweetener to taste for about 5 minutes until thickened. Pour almost all the cream over the cake cubes in the bowl and mix thoroughly. Then pile the cream-coated cubes onto a plate. Press them into a firm mound with your hands (gloves recommended).

Once pressed, spread the remaining cream on top and sprinkle with cocoa. Refrigerate overnight. By morning, the cake will be very firm (holds together when sliced), and the cubes will be soft and airy.

Enjoy your meal!