# What You'll Need:
→ Sponge Cake
01 - 4 large eggs
02 - 1/2 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 sheets gelatin 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 - 3/8 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
# Method Steps:
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 achieve a ring shape.
02 - Whisk eggs and sugar in a stand mixer until pale and tripled in volume, about 8 minutes. Gently fold in sifted flour, vanilla extract, and salt. Pour batter into prepared pan and smooth the surface. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over a double boiler or microwave. Heat 1/2 cup cream until simmering and dissolve gelatin in it. Stir this mixture into melted chocolate until smooth; cool to room temperature. Whip remaining cream to soft peaks and fold into chocolate mixture along 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 over it, cover with top cake layer, then spread remaining mousse on top. Smooth surface and freeze for 2 hours.
05 - Soften gelatin in cold water. In a saucepan, combine sugar, water, and condensed milk; bring just to a boil then remove from heat. Stir in gelatin until dissolved. Pour mixture over white chocolate and let sit 2 minutes, then blend until smooth. Add desired food coloring to create a jewel-like sheen. Cool glaze to about 90°F before use.
06 - Remove frozen cake from mold onto a wire rack. Pour mirror glaze evenly over the cake, allowing excess to drip off. Quickly decorate with edible silver leaf, glitter, and sugar pearls to mimic the sparkle of diamond rings.
07 - Refrigerate glazed cake for 1 hour to set. Slice and serve.
