# Components:
→ Sponge Cake
01 - 4 large eggs
02 - 2/3 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 - 1/2 cup water
13 - 7 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. Grease and line a large ring-shaped cake pan or a standard cake pan with a small round cutter in center to form 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 extract, and salt until combined. Pour batter into pan and smooth surface.
03 - Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool completely.
04 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over bain-marie or microwave. Heat 1/2 cup heavy cream to simmer, dissolve gelatin in cream, then stir into melted chocolate until smooth. Let cool to room temperature.
05 - Whip remaining 3/4 cup heavy cream to soft peaks. Fold whipped cream and vanilla extract gently into cooled chocolate mixture until smooth.
06 - Slice cooled sponge horizontally into two layers. Place bottom layer in ring mold or springform pan. Spread half of mousse evenly on bottom layer. Add top sponge layer and cover with remaining mousse. Smooth top and freeze for 2 hours.
07 - Soften gelatin in cold water. In saucepan, combine sugar, water, and sweetened condensed milk; bring just to a boil then remove from heat. Stir in gelatin to dissolve, pour over chopped white chocolate and let sit 2 minutes. Blend until smooth, add desired food coloring, and cool glaze to 90°F.
08 - Remove cake from freezer and 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.
09 - Chill glazed cake in refrigerator for 1 hour to set. Slice and serve.
