# 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 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 - 6 tablespoons water
13 - 3.5 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
# How To Make:
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 achieve a ring shape.
02 - Whisk eggs and sugar in a stand mixer until pale and tripled in volume (around 8 minutes). Gently fold in sifted flour, vanilla extract, and salt. Pour batter into the prepared pan and smooth the surface. Bake 25 to 30 minutes until a toothpick inserted comes out clean. Allow to cool fully.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over a double boiler or microwave. Heat 1/2 cup heavy cream to just simmering and dissolve the gelatin within. Pour warm cream mixture over melted chocolate and stir until smooth. Cool to room temperature. Whip remaining 3/4 cup cream to soft peaks, fold gently into chocolate mixture along with vanilla extract.
04 - Slice cooled cake horizontally into two even layers. Place bottom layer in a clean ring mold or springform pan. Spread half of the mousse evenly over the cake base, add the top layer, and cover with remaining mousse. Smooth the surface and freeze for 2 hours.
05 - Soften gelatin in cold water. In a saucepan, combine sugar, water, and sweetened condensed milk; bring just to a boil then remove from heat. Stir in gelatin to dissolve fully. Pour mixture over chopped white chocolate and let sit 2 minutes before blending until smooth. Add food coloring for desired shimmer. Cool glaze to approximately 90°F.
06 - Unmold frozen cake onto a wire rack. Pour mirror glaze evenly over the surface, allowing excess to drip off. Immediately decorate with edible silver leaf, glitter, and sugar pearls to emulate diamond sparkle.
07 - Refrigerate the glazed cake for 1 hour to set fully. Slice and serve chilled.
