# What You 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 cup heavy cream, divided
08 - 2 gelatin sheets 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 - 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
# Steps:
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 form 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 the prepared pan and smooth surface.
03 - Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let sponge cool completely before proceeding.
04 - Soften gelatin sheets in cold water for 5 minutes. If using powdered gelatin, sprinkle over cold water and let bloom.
05 - Melt white chocolate using a bain-marie or microwave. Heat 1/2 cup heavy cream just to a simmer and dissolve softened gelatin in it. Stir this gelatin mixture into melted chocolate until smooth. Cool to room temperature.
06 - Whip remaining cream to soft peaks. Fold whipped cream and vanilla extract gently into the cooled white chocolate mixture until homogenous.
07 - Slice cooled sponge horizontally into two layers. Place bottom layer in the pan or mold, spread half of the mousse evenly, place top layer on mousse, then cover with remaining mousse. Smooth the surface and freeze for 2 hours.
08 - Soften gelatin in cold water while preparing the glaze.
09 - Combine sugar, water, and sweetened condensed milk in a saucepan. Bring just to a boil, then remove from heat. Stir in softened gelatin until dissolved. Pour over chopped white chocolate and let sit for 2 minutes.
10 - Blend mixture until smooth, then add desired food coloring for a jewel-like effect. Cool glaze to 90°F before use.
11 - Remove cake from freezer and unmold onto a wire rack. Pour glaze evenly over frozen cake, allowing excess to drip off.
12 - Immediately decorate the glazed cake with edible silver leaf, glitter, and sugar pearls to emulate diamond sparkle.
13 - Chill the finished cake in the refrigerator for 1 hour to allow glaze to set before slicing and serving.
