# Components:
→ Sponge Cake
01 - 4 large eggs
02 - ½ cup granulated sugar
03 - 1 cup all-purpose flour
04 - ½ teaspoon vanilla extract
05 - ¼ teaspoon salt
→ White Chocolate Mousse
06 - 7 oz white chocolate, chopped
07 - 1¼ cups heavy cream, divided
08 - 2 sheets gelatin or 1 teaspoon powdered gelatin
09 - 1 teaspoon vanilla extract
→ Mirror Glaze
10 - 7 oz white chocolate, chopped
11 - ¾ cup granulated sugar
12 - ⅓ cup water
13 - ⅓ cup sweetened condensed milk
14 - 2½ 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 use a standard cake pan with a small round cutter in the center to create the ring shape.
02 - Whisk eggs and sugar in a stand mixer until pale and volume triples, about 8 minutes. Gently fold in sifted flour, vanilla, and salt. Pour batter into pan, level the surface, and bake for 25 to 30 minutes. Confirm doneness with a toothpick and cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over a double boiler or microwave. Heat ½ cup cream until simmering, dissolve gelatin in it, then pour into melted chocolate stirring till smooth. Cool to room temperature. Whip remaining cream to soft peaks and fold gently into the chocolate mixture with vanilla.
04 - Slice sponge horizontally into two layers. Place bottom layer in ring mold or springform pan. Spread half the mousse evenly, add top layer, then cover with remaining mousse. Smooth surface and freeze for 2 hours.
05 - Soften gelatin in cold water. Combine sugar, water, and condensed milk in saucepan, bring just to a boil then remove from heat. Stir in gelatin to dissolve, pour over white chocolate and let sit 2 minutes. Blend until smooth, add desired food coloring for sparkling effect. Cool to 90°F before use.
06 - Remove cake from freezer, unmold onto wire rack. Pour mirror glaze evenly over frozen cake allowing excess to drip off. Immediately decorate with edible silver leaf, glitter, and sugar pearls to mimic diamond sparkle.
07 - Chill glazed cake in refrigerator for 1 hour to set. Slice and serve.
