# Ingredient List:
→ Sponge Cake
01 - 4 large eggs
02 - 120 grams granulated sugar (approximately 1/2 cup)
03 - 120 grams all-purpose flour (approximately 1 cup)
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ White Chocolate Mousse
06 - 200 grams white chocolate, chopped (about 7 oz)
07 - 300 milliliters heavy cream, divided (approximately 1 1/4 cups)
08 - 2 sheets gelatin or 5 grams powdered gelatin (approximately 1 1/2 teaspoons)
09 - 1 teaspoon vanilla extract
→ Mirror Glaze
10 - 200 grams white chocolate, chopped (about 7 oz)
11 - 150 grams granulated sugar (approximately 3/4 cup)
12 - 100 milliliters water (about 1/3 cup + 1 teaspoon)
13 - 100 grams sweetened condensed milk (approximately 3.5 oz or 1/3 cup)
14 - 8 grams powdered gelatin (about 2 1/4 teaspoons)
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 oven to 340°F (170°C). Grease and line a ring-shaped cake pan or use a standard pan with a small round cutter in the center to create 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 pan and smooth surface. Bake 25–30 minutes until a toothpick inserted comes out clean. Cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over bain-marie or microwave. Heat 100 ml heavy cream until just simmering, dissolve gelatin in it, then stir into melted chocolate until smooth. Cool to room temperature. Whip remaining 200 ml 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 ring mold or springform pan, spread half of the mousse evenly, add top cake layer, then cover with remaining mousse. Smooth top surface and freeze for 2 hours.
05 - Soften gelatin in cold water. In a saucepan, combine sugar, water, and sweetened condensed milk; bring to a boil and remove from heat. Stir in gelatin to dissolve thoroughly, then pour over chopped white chocolate. Let sit for 2 minutes, then blend until smooth. Add desired food coloring for a jewel-like finish. Cool glaze to 90°F (32°C).
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 emulate the sparkle of diamond rings.
07 - Refrigerate the finished cake for 1 hour to set glaze. Slice and serve.
