# 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 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 - 1/2 cup water
13 - 7 ounces 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
# Step-by-Step:
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 a ring shape.
02 - Whisk eggs and sugar in a mixer until pale and tripled in volume, about 8 minutes. Gently fold in sifted flour, vanilla extract, and salt. Pour batter into pan and smooth surface. Bake 25 to 30 minutes until a toothpick inserted in center 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 heavy cream until just simmering, dissolve gelatin in it, then stir into melted chocolate until smooth. Cool mixture to room temperature. Whip remaining cream to soft peaks and fold into chocolate mixture with vanilla extract.
04 - Slice cooled sponge horizontally into two layers. Place bottom layer in a clean ring mold or springform pan. Spread half of the mousse evenly. Add top layer of sponge and cover with remaining mousse. Smooth top surface. 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 over chopped white chocolate and let sit 2 minutes. Blend mixture until smooth, add desired food coloring, and cool glaze to 90°F.
06 - 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.
07 - Chill glazed cake in refrigerator for 1 hour to set. Slice and serve.
