Elegant dessert with sponge layers, white chocolate mousse, and a jewel-like glaze for festive occasions.
# Ingredient List:
→ Sponge Cake
01 - 4 large eggs
02 - ½ cup granulated sugar
03 - 1 cup all-purpose flour
04 - ½ teaspoon vanilla extract
05 - ¼ teaspoon salt
→ White Chocolate Mousse
06 - 7 oz white chocolate, chopped
07 - 1¼ 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 - ¾ cup granulated sugar
12 - ⅜ cup water
13 - ⅓ cup sweetened condensed milk
14 - 2 ⅓ 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
# Step-by-Step Instructions:
01 - Preheat oven to 340°F (170°C). Grease and line a large ring-shaped cake pan or a standard 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, approximately 8 minutes. Gently fold in sifted flour, vanilla extract, and salt. Pour batter into prepared pan and smooth surface. Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate using a double boiler or microwave. Heat ⅓ cup heavy cream until just simmering, then dissolve gelatin in it. Pour gelatin mixture over melted chocolate and stir until smooth. Let cool to room temperature. Whip remaining cream to soft peaks, fold gently into chocolate mixture along with vanilla extract.
04 - Slice cooled sponge cake horizontally into two layers. Place bottom layer in a clean ring mold or springform pan. Spread half the mousse evenly over it. Top with second sponge layer and cover with remaining mousse. Smooth surface and freeze for 2 hours.
05 - Soften gelatin in cold water. In a saucepan, combine sugar, water, and sweetened condensed milk; bring to a boil and then remove from heat. Stir in gelatin until dissolved. Pour mixture over white chocolate and let sit 2 minutes. Blend until smooth. Add desired food coloring and cool glaze to 90°F (32°C).
06 - Remove cake from freezer and unmold onto a wire rack. Pour mirror glaze evenly over the frozen cake, allowing excess to drip off. Immediately decorate with edible silver leaf, glitter, and sugar pearls to emulate the sparkle of diamond rings.
07 - Refrigerate the glazed cake for 1 hour to set. Slice and serve.
