Mandarin Shake Cake with Vanilla Cream

1. Place the sponge cake base on a cake plate

2. Drain the mandarins in a sieve

3. Set aside 12 mandarins for decoration

4. Distribute the remaining mandarin pieces on the sponge cake base

5. Combine 800g heavy cream, whipped cream stabilizer, and vanilla instant pudding powder in a large bowl

6. Seal the bowl tightly with a lid

7. Shake the bowl for about 1 minute until no more shaking sounds are heard

8. Spread the cream over the sponge cake base to form a small dome

9. Whip the remaining 200g heavy cream until stiff and transfer to a piping bag fitted with a star tip

10. Pipe 12 dollops of cream around the edge of the cake and top each with a reserved mandarin

11. Chill the cake until serving

Tips

1. The cake yields about 12 slices