A show-stopping layered dessert with vanilla sponge, creamy white chocolate mousse, and a jewel-like glaze.
# Components:
→ Sponge Cake
01 - 4 large eggs
02 - 2/3 cup granulated sugar (120 g)
03 - 1 cup all-purpose flour (120 g)
04 - 1/2 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ White Chocolate Mousse
06 - 7 oz white chocolate, chopped (200 g)
07 - 1 1/4 cups heavy cream, divided (300 ml)
08 - 2 sheets gelatin or 1 teaspoon powdered gelatin (5 g)
09 - 1 teaspoon vanilla extract
→ Mirror Glaze
10 - 7 oz white chocolate, chopped (200 g)
11 - 3/4 cup granulated sugar (150 g)
12 - 7 tablespoons water (100 ml)
13 - 1/2 cup sweetened condensed milk (100 g)
14 - 2 1/2 teaspoons powdered gelatin (8 g)
15 - Food coloring (silver, pearl, or pastel tones)
→ Decoration
16 - Edible silver leaf
17 - Edible glitter
18 - Sugar pearls or edible jewels
# Preparation steps:
01 - Preheat oven to 340°F (170°C). Grease and line a ring-shaped cake pan or use a standard cake pan with a small round cutter in the center to create the ring shape.
02 - Whisk eggs and granulated 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 pan and smooth surface. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate gently over a bain-marie or in the microwave. Heat 7 tablespoons of cream to a simmer and dissolve gelatin in it. Pour gelatin mixture over melted chocolate, stirring until smooth. Allow to cool to room temperature. Whip remaining cream to soft peaks and gently fold into the chocolate mixture along with vanilla extract.
04 - Slice cooled sponge horizontally into two layers. Place bottom layer in a clean ring mold or springform pan, spread half the mousse evenly, add top layer, and cover with remaining mousse. Smooth the surface and freeze for 2 hours.
05 - Soften gelatin in cold water. Combine sugar, water, and sweetened condensed milk in a saucepan and bring to a gentle boil. Remove from heat and stir in softened gelatin until dissolved. Pour mixture over chopped white chocolate; let sit for 2 minutes then blend gently until smooth. Add food coloring to achieve jewel-like sheen. Cool glaze to 90°F (32°C).
06 - Remove cake from freezer and unmold onto a wire rack. Pour mirror glaze evenly over frozen cake, allowing excess to drip off. Immediately adorn with edible silver leaf, glitter, and sugar pearls to create a sparkling diamond ring effect.
07 - Refrigerate the finished cake for 1 hour to set the glaze. Slice carefully and serve.
