# Components:
→ Sponge Cake
01 - 4 large eggs
02 - 3/4 cup granulated sugar
03 - 1 cup all-purpose flour
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ White Chocolate Mousse
06 - 7 oz white chocolate, chopped
07 - 1 1/4 cups heavy cream, divided
08 - 2 gelatin sheets or 1 teaspoon powdered gelatin
09 - 1 teaspoon vanilla extract
→ Mirror Glaze
10 - 7 oz white chocolate, chopped
11 - 3/4 cup granulated sugar
12 - 7 tablespoons water
13 - 1/2 cup sweetened condensed milk
14 - 2 1/2 teaspoons powdered gelatin
15 - Food coloring (silver, pearl, or pastel tones)
→ Decoration
16 - Edible silver leaf
17 - Edible glitter
18 - Sugar pearls or edible jewels
# Directions:
01 - Preheat oven to 340°F. Grease and line a large ring-shaped cake pan or standard cake pan with a small round cutter in the center to form a ring shape.
02 - Whisk eggs and sugar with a stand mixer until pale and tripled in volume (about 8 minutes). Gently fold in sifted flour, vanilla extract, and salt. Pour batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes until a toothpick inserted comes out clean. Allow cake to cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over a double boiler or microwave. Heat 7 tablespoons heavy cream to simmer, dissolve gelatin in it, and stir into melted chocolate until smooth. Cool to room temperature. Whip remaining cream to soft peaks, fold into chocolate mixture with vanilla extract.
04 - Slice cooled cake horizontally into two layers. Place bottom layer in a clean ring mold or springform pan, spread half the mousse evenly, add top layer, and cover with remaining mousse. Smooth surface and freeze for 2 hours.
05 - Soften gelatin in cold water. In a saucepan, combine sugar, water, and condensed milk and bring to a boil. Remove from heat and stir in gelatin until dissolved. Pour mixture over chopped white chocolate and let sit for 2 minutes. Blend until smooth, add food coloring for jewel-like finish, and cool to 90°F.
06 - Remove cake from freezer, unmold onto wire rack, and pour glaze evenly over frozen cake allowing excess to drip off. Immediately decorate with edible silver leaf, glitter, and sugar pearls to simulate diamond sparkle.
07 - Refrigerate glazed cake for 1 hour to set. Slice and serve.
