# What You'll Need:
→ Sponge Cake
01 - 4 large eggs
02 - 0.6 cup granulated sugar
03 - 0.96 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 - 1/2 cup water
13 - 3.5 oz 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 (170°C). Grease and line a ring-shaped cake pan or use a standard cake pan with a small round cutter in the center to form a ring.
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 the prepared pan and smooth the surface. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over a bain-marie or microwave. Heat 1/2 cup cream until just simmering and dissolve the gelatin in it. Pour gelatin cream mixture into melted chocolate, stirring until smooth. Cool to room temperature. Whip remaining cream to soft peaks and fold gently into the chocolate mixture with vanilla extract.
04 - Slice cooled sponge horizontally into two layers. Place the bottom layer in a clean ring mold or springform pan, spread half the mousse evenly, add the top sponge layer, and cover with remaining mousse. Smooth the 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 hot mixture over white chocolate and let sit for 2 minutes. Blend until smooth, then add desired food coloring. Cool glaze to 90°F (32°C).
06 - Remove cake from freezer and unmold onto a wire rack. Pour mirror glaze evenly over the frozen cake allowing excess to drip off. Decorate immediately with edible silver leaf, glitter, and sugar pearls to emulate diamond sparkle.
07 - Refrigerate the finished cake for 1 hour to set the glaze. Slice and serve as desired.
