Place ingredients into a mixing bowl and mix for 1 minute on a slow speed and 8 minutes on a fast speed.
Scale 500 g of batter into a sponge tin and bake for 25 minutes at 180° C.
Cool sponge down inside the tin.
Trifle
Whisk German Mousse Cheesecake, water and cream for ±4 minutes until smooth.
Using a see through big plastic cup, start with 30 g Topfil Blueberry, then 40 g sponge cake cut into cubes and cover with 80 g cheesecake ready mixed.
Repeat step 5 another two times, the cup should have three layers of Topfil Blueberry, sponge cake cubes and cheesecake.
Topping
Whip up Ambiante cream on second speed until firm.
Spread about 20 g whipped Ambiante over the last layer then finish with about 10 g of Topfil Blueberry.
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