German Brewing

I know some yeast is required when transferring from fermenter to spunding/serving keg. My question is how much yeast? Should we pull from the bottom valve first on a conical to get some dense cake, or is there enough in suspension to do the work (ferment and o2 scrub) once the beer gets over to the keg? I know that the yeast in suspension is doing the work generally anyway, not the 'cake'.

The yeast in suspension is adequate. When I insert the racking cane, I eventually push it all the way to bottom. A very small amount of the cake comes it, but other than that I don't intentionally try to bring over a part of the yeast cake. If you have problems hitting EVG, then try carrying over more yeast.