# What You Need:
→ Sponge Cake
01 - 4 large eggs
02 - 7/8 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 ounces 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 ounces white chocolate, chopped
11 - 3/4 cup granulated sugar
12 - 7 tablespoons water
13 - 3.5 ounces sweetened condensed milk
14 - 2 1/4 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
# Steps:
01 - Preheat the oven to 340°F. Grease and line a large ring-shaped cake pan or a standard cake pan with a small round cutter in the center to form a ring shape.
02 - Whisk the eggs and sugar in a stand mixer until pale and tripled in volume, approximately 8 minutes. Gently fold in sifted flour, vanilla extract, and salt. Pour the batter into the prepared pan and smooth the surface. Bake for 25 to 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 using a bain-marie or microwave. Heat 7 tablespoons of cream until just simmering and dissolve gelatin in it. Pour this mixture over the melted chocolate, stirring until smooth, then cool to room temperature. Whip the remaining cream to soft peaks and gently fold into the chocolate mixture along with vanilla extract.
04 - Slice the cooled sponge cake horizontally into two layers. Place the bottom layer in a clean ring mold or springform pan, spread half of the mousse evenly over it, then top with the second cake layer. Cover the top with the remaining mousse, smooth the surface, and freeze for 2 hours.
05 - Soften gelatin in cold water. Combine sugar, water, and sweetened condensed milk in a saucepan; bring to a gentle boil, then remove from heat. Stir in gelatin to dissolve. Pour the mixture over chopped white chocolate and let sit for 2 minutes before blending until smooth. Add desired food coloring and cool glaze to approximately 90°F.
06 - Remove the frozen cake from the mold and place it on a wire rack. Pour the mirror glaze evenly over the cake, allowing excess to drip away. Immediately adorn with edible silver leaf, glitter, and sugar pearls to replicate the sparkle of diamond rings.
07 - Refrigerate the decorated cake for 1 hour to set the glaze. Slice and serve, optionally pairing with Champagne or Moscato for special occasions.
