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1
[If you make a cake base] Place the margarine in a microwavable cake mold such as a silicone steamer.
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2
Microwave at 500 W for about 30 seconds to melt the margarine.
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3
Place the biscuits in a resealable and sturdy plastic bag, and crush into fine pieces with a rolling pin.
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4
Press the crushed biscuits hard into the bottom of the mold from Step 1, and make a cake base.
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5
Place the cream cheese in a heatproof bowl and cover with plastic wrap.
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6
Microwave at 1000 W for 30 seconds to soften the cheese.
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7
Add the sugar and mix them well.
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8
When it's smooth, add the beaten egg a little at a time.
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9
Add the yogurt in several doses.
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10
Add the lemon juice and mix well.
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11
Add the pancake mix and mix well until the mixture becomes smooth.
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12
Place the batter in the mold, cover with plastic wrap or a microwavable lid, and microwave at 500 W for 7 minutes.
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13
Then let it stand to steam in the microwave for 3 minutes.
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14
Remove from the microwave and let cool with the lid on.
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15
Then refrigerate overnight and it's ready to be served!
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16
You don't have to make the cake base.
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17
If you use a regular size silicone steamer, make in the same way (microwave at 500 W for 7 minutes with a lid on, then let it stand to steam in the microwave for 3 minutes).
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18
The cake is flatter but you can cut it into sticks.
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19
Cut into bite-sized pieces to make them easier to eat.
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20
I think the cake is moister and more NY style when using a silicone steamer.
