# 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 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 - 1/2 cup water
13 - 7 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 a standard cake pan with a small round cutter in the center to form a ring shape.
02 - Whisk eggs and sugar with a mixer until pale and tripled in volume, about 8 minutes. Fold in sifted flour, vanilla extract, and salt gently. Pour batter into the pan, smooth surface, and bake 25–30 minutes until a toothpick inserted comes out clean. Cool completely.
03 - Soften gelatin in cold water for 5 minutes. Melt white chocolate over a bain-marie or microwave. Heat 1/2 cup cream until simmering and dissolve gelatin in it. Stir mixture into melted chocolate until smooth, then cool to room temperature. Whip remaining cream to soft peaks, fold into chocolate mixture with vanilla extract.
04 - Slice cooled sponge horizontally into two layers. Place bottom layer in a ring mold, spread half the mousse evenly, add top layer, cover with remaining mousse. Smooth top and freeze for 2 hours.
05 - Soften gelatin in cold water. Combine sugar, water, and sweetened condensed milk in a saucepan, bring to a boil, then remove from heat. Stir in gelatin until dissolved. Pour over white chocolate and let sit 2 minutes, then blend until smooth. Add food coloring for a jewel-like effect. Cool glaze to 90°F.
06 - Remove cake from freezer and unmold onto a wire rack. Pour mirror glaze evenly over frozen cake, allowing excess to drip off. Immediately decorate with edible silver leaf, glitter, and sugar pearls to create a sparkling effect.
07 - Chill glazed cake in refrigerator for 1 hour to set. Slice and serve.
