Save A stunning, show-stopping dessert centerpiece inspired by the elegance of diamond engagement rings. This creative cake features layers of vanilla sponge, rich white chocolate mousse, and a sparkling jewel-like glaze, perfect for celebrations.
This cake has become my go-to dessert for special occasions and never fails to impress guests with its look and flavor.
Ingredients
- Sponge Cake: 4 large eggs, 120 g granulated sugar, 120 g all-purpose flour, 1/2 tsp vanilla extract, 1/4 tsp salt
- White Chocolate Mousse: 200 g white chocolate chopped, 300 ml heavy cream divided, 2 sheets gelatin (or 5 g powdered gelatin), 1 tsp vanilla extract
- Mirror Glaze: 200 g white chocolate chopped, 150 g granulated sugar, 100 ml water, 100 g sweetened condensed milk, 8 g powdered gelatin, Food coloring (silver pearl or pastel tones)
- Decoration: Edible silver leaf, Edible glitter, Sugar pearls or edible jewels
Instructions
- Step 1:
- Preheat your oven to 170°C (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 create a ring shape.
- Step 2:
- For the sponge Whisk eggs and sugar in a stand mixer until pale and tripled in volume (about 8 minutes). Gently fold in sifted flour, vanilla, and salt. Pour into the pan and smooth the surface. Bake for 25 30 minutes, or until a toothpick comes out clean. Cool completely.
- Step 3:
- For the mousse Soften gelatin in cold water for 5 minutes. Melt white chocolate over a bain-marie or in the microwave. Heat 100 ml cream to just simmering, then dissolve the gelatin in it. Pour over melted chocolate, stirring until smooth. Cool to room temperature. Whip remaining cream to soft peaks and fold into the chocolate mixture with vanilla.
- Step 4:
- Slice the cooled cake horizontally into two layers. Place the bottom layer in a clean ring mold (or springform pan), spread half the mousse, add the top layer, and cover with remaining mousse. Smooth the top and freeze for 2 hours.
- Step 5:
- For the glaze Soften gelatin in cold water. Combine sugar, water, and condensed milk in a saucepan, bring just to a boil, then remove from heat. Stir in gelatin to dissolve, then pour over white chocolate. Let sit 2 minutes, then blend until smooth. Add food coloring for a jewel-like sheen. Cool glaze to 32°C (90°F).
- Step 6:
- Remove cake from freezer and unmold onto a wire rack. Pour mirror glaze evenly over the frozen cake, letting excess drip off. Decorate immediately with edible silver leaf, glitter, and sugar pearls to mimic a diamond rings sparkle.
- Step 7:
- Chill the finished cake in the refrigerator for 1 hour to set. Slice and serve.
Save This recipe brings joy to family celebrations as everyone marvels at the cake’s stunning appearance before enjoying its delicious taste.
Required Tools
Stand mixer or hand mixer, Ring cake pan or springform pan, Mixing bowls, Saucepan, Wire rack, Offset spatula, Thermometer (for glaze)
Allergen Information
Contains eggs, dairy, and gluten (wheat). May contain soy (in some chocolate). Check all decorations for nut and gluten traces if allergies are a concern.
Nutritional Information
Calories 410, Total Fat 23 g, Carbohydrates 47 g, Protein 6 g per serving.
Save This diamond ring cake is the perfect showstopper for your next celebration creating unforgettable moments.
Recipe Questions
- → How do I achieve the perfect mousse texture?
Ensure the gelatin is fully dissolved and the whipped cream is folded gently to keep the mousse light and airy.
- → What is the best way to make the mirror glaze shiny?
Pour the glaze over the cake when it’s cooled to about 32°C (90°F) and the cake is frozen to achieve a smooth, glossy finish.
- → Can I prepare this cake in advance?
Yes, it benefits from chilling and can be prepared a day ahead to allow flavors to meld and layers to set properly.
- → What alternatives can I use for gelatin?
Gelatin sheets or powdered gelatin work equally well; ensure proper blooming before adding to warm liquids.
- → How can I create the ring shape without a specialized mold?
You can use a ring-shaped cake pan or cut the center out of a baked sponge using a round cutter before layering.