The shake cake is ideal when unexpected visitors announce themselves or when things need to be quick again. Although it can be conjured up in just a few simple steps, it looks delicious and will also impress your cake guests.
Small note: if you don't like mandarins, you can just as easily use other types of fruit.
Image by Janine, meinhaushalt.at
Also read: Quick Cup Cake Recipe
The eggs are separated first and the egg yolks are beaten with the sugar and vanilla sugar until frothy.
Now the flour is mixed with the baking powder and sifted before being folded into the egg mixture.
The egg whites are then beaten stiff in a separate bowl with a little sugar and carefully folded into the flour-egg mixture.
Preheat the oven to approx. 180° Celsius (top and bottom heat) and grease a fruit tart pan or, alternatively, a springform pan.
Warning: grease only the bottom and not the rim, otherwise the sponge batter has no chance to bake upward and would slip down at the edge.
If you want a nice final result and not a flat pancake, you should therefore grease only the bottom lightly and sprinkle with breadcrumbs or alternatively line with baking paper.
Bake the sponge base in the oven for about 15 minutes.
After baking, let the cake cool well before removing it from the pan.
In the meantime, the topping for the Schüttelkuchen can be prepared.
First open the can of mandarins and pour a little of the mandarin liquid into a bowl and chop some mandarins into small pieces.
Now add the cream, the instant pudding powder and the mandarin pieces to the bowl, which should be closed tightly with a lid.
Now shake the bowl well for half a minute until the cream and the pudding powder are well combined and a firm mixture has formed.
Now open the bowl carefully (tip: the container is slightly pressurized, so some of the topping mixture might squirt out) and spread the contents evenly over the sponge base, smooth it out and finally top with the remaining mandarins.
Store the cake in the refrigerator until serving.
Tip: the container is slightly pressurized, so some of the topping mixture might squirt out. Small note: if you don't like mandarins, you can just as well use other types of fruit.
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