Show-stopping dessert with vanilla sponge, white chocolate mousse, and a sparkling jewel-like glaze.
# 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 - 7 tablespoons water
13 - 3.5 oz sweetened condensed milk
14 - 1 tablespoon 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 It:
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. Fold in sifted flour, vanilla extract, and salt gently. Pour batter into the prepared pan and smooth surface. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over bain-marie or microwave. Heat 1/2 cup cream until just simmering, dissolve gelatin in it, then mix into melted chocolate until smooth. Cool to room temperature. Whip remaining cream to soft peaks and fold gently into chocolate mixture with vanilla extract.
04 - Slice cooled sponge horizontally into two layers. Place bottom layer into a ring mold or springform pan. Spread half the mousse evenly, add top sponge layer, then cover with remaining mousse. Smooth surface and freeze for 2 hours.
05 - Soften gelatin in cold water. In a saucepan, combine sugar, water, and condensed milk; bring to a boil then remove from heat. Stir in gelatin to dissolve, pour over white chocolate and let stand 2 minutes. Blend until smooth. Add selected food coloring for a jewel-like sheen. Cool glaze to 90°F.
06 - Remove cake from freezer and unmold onto wire rack. Pour glaze evenly over frozen cake, allowing excess to drip off. Immediately decorate with edible silver leaf, glitter, and sugar pearls for a sparkling effect.
07 - Refrigerate the finished cake for 1 hour to set glaze. Slice and present as a show-stopping centerpiece.
