Pin it A stunning, show-stopping dessert centerpiece inspired by the elegance of diamond engagement rings. This creative cake features layers of vanilla sponge, rich white chocolate mousse, and a sparkling jewel-like glaze, perfect for celebrations.
This cake is always the highlight of our celebrations, impressing guests with its unique ring shape and delicate flavors.
Ingredients
- Sponge Cake: 4 large eggs, 120 g granulated sugar, 120 g all-purpose flour, 1/2 tsp vanilla extract, 1/4 tsp salt
- White Chocolate Mousse: 200 g white chocolate chopped, 300 ml heavy cream divided, 2 sheets gelatin or 5 g powdered gelatin, 1 tsp vanilla extract
- Mirror Glaze: 200 g white chocolate chopped, 150 g granulated sugar, 100 ml water, 100 g sweetened condensed milk, 8 g powdered gelatin, Food coloring silver pearl or pastel tones
- Decoration: Edible silver leaf, Edible glitter, Sugar pearls or edible jewels
Instructions
- Step 1:
- Preheat your oven to 170°C (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 create a ring shape.
- Step 2:
- For the sponge: Whisk eggs and sugar in a stand mixer until pale and tripled in volume (about 8 minutes). Gently fold in sifted flour, vanilla, and salt. Pour into the pan and smooth the surface. Bake for 25 30 minutes or until a toothpick comes out clean. Cool completely.
- Step 3:
- For the mousse: Soften gelatin in cold water for 5 minutes. Melt white chocolate over a bain-marie or in the microwave. Heat 100 ml cream to just simmering then dissolve the gelatin in it. Pour over melted chocolate stirring until smooth. Cool to room temperature. Whip remaining cream to soft peaks and fold into the chocolate mixture with vanilla.
- Step 4:
- Slice the cooled cake horizontally into two layers. Place the bottom layer in a clean ring mold or springform pan spread half the mousse add the top layer and cover with remaining mousse. Smooth the top and freeze for 2 hours.
- Step 5:
- For the glaze: Soften gelatin in cold water. Combine sugar water and condensed milk in a saucepan bring just to a boil then remove from heat. Stir in gelatin to dissolve then pour over white chocolate. Let sit 2 minutes then blend until smooth. Add food coloring for a jewel-like sheen. Cool glaze to 32°C (90°F).
- Step 6:
- Remove cake from freezer and unmold onto a wire rack. Pour mirror glaze evenly over the frozen cake letting excess drip off. Decorate immediately with edible silver leaf glitter and sugar pearls to mimic a diamond rings sparkle.
- Step 7:
- Chill the finished cake in the refrigerator for 1 hour to set. Slice and serve.
Pin it This dessert always brings our family together for special occasions, creating unforgettable moments of joy and awe.
Required Tools
Stand mixer or hand mixer, ring cake pan or springform pan, mixing bowls, saucepan, wire rack, offset spatula, thermometer for glaze
Allergen Information
Contains eggs dairy and gluten (wheat). May contain soy in some chocolate. Check all decorations for nut and gluten traces if allergies are a concern.
Nutritional Information
Calories 410 Total Fat 23 g Carbohydrates 47 g Protein 6 g per serving
Pin it Serve this dazzling cake fresh and chilled to best enjoy its layers and shine.
Recipe FAQs
- → How do I create the ring shape for the cake?
Use a ring-shaped cake pan or a standard pan with a small round cutter in the center to form the ring shape before baking the sponge.
- → What is the best way to achieve a smooth white chocolate mousse?
Gently fold whipped cream into the cooled white chocolate gelatin mixture to maintain lightness and smooth texture without deflating.
- → How is the mirror glaze prepared to get a jewel-like finish?
The glaze combines white chocolate, sugar, condensed milk, and gelatin, melted and cooled to 32°C before adding pearl or pastel food coloring for a sparkling effect.
- → Can I add fruit flavors to this dessert?
Yes, a layer of raspberry or passion fruit jam between sponge and mousse adds a classic fruity twist without overpowering the glaze.
- → What cooling times are necessary for this dessert?
Chill the mousse layers for at least 2 hours before glazing, and after glazing, refrigerate for 1 hour to ensure proper setting.
- → Are there any allergen considerations?
This dessert contains eggs, dairy, and gluten. Check decorations carefully if allergies to soy, nuts, or gluten are a concern.