Mirror Cakebr Bookmark Recipe: br Thanks for watching and don’t forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.br br ******************************************************br br Some trends spread like wildfire and suddenly everyone wants a piece of the action. It's the same in the culinary world: you've probably seen those cakes covered in glossy, reflective icing and wondered how the chef did it. Well today we're going to let you in on a secret — there's actually not much to that famous reflective finish...br br You'll Need:br br For the batter:br br - 4 eggsbr - 1¼ cups sugarbr - 1⅓ cups flourbr - 1 pinch of saltbr - 1 tbsp vanilla extractbr - ½ tsp baking powderbr br For the mousse:br br - 25.4 fl oz milkbr - 9 sheets softened gelatinbr - 15.8 oz white chocolate, chopped upbr - 6 cups whipped creambr br For the glaze:br br - 1½ cups sugarbr - 10 fl oz waterbr - 1⅓ cups condensed milkbr - 10 sheets gelatinbr - 26 oz white chocolate, chopped upbr - white and red food coloringbr br You'll also need:br br - ⅝ cup strawberry jellybr br Here's How:br br 1. To create the cake mix, beat the eggs and sugar with an electric whisk until they're foamy. Now add the flour, salt, vanilla extract, and baking powder. Stir the dough mixture until it's smooth. Next, bake the sponge in a cake springform pan at 340°F for 30 to 40 minutes.br br 2. Remove the cooked cake from the springform pan and cut it horizontally into two equally-sized pieces.br br 3. Heat up the milk and dissolve the softened gelatin sheets in it while stirring. Then add the chocolate and leave it to melt while stirring occasionally. Now take the pot off the heat. Transfer the milk to a bowl and fold the whipped cream into it once the milk has cooled. Now fill a springform pan with half of the mousse.br br 4. Fill another springform pan with the strawberry jelly, place one part of the sponge on top and refrigerate it (it's best to do so in the freezer). Then remove the cake with jelly from the springform pan and place it on the mousse with the jelly facing downward. br br 5. Spread the rest of the mousse on the cake and place the second half of cake on top. Once the mousse has stiffened, remove the cake from the pan and place it on its top (the cream is facing upward) while using glasses to keep it raised from the worktop; place a baking tray underneath the raised cake. This setup should ensure that your cake will get the perfect glazed finish.br br 6. To make the glaze, heat up water with sugar and condensed milk. Soften the gelatin sheets in water and stir them into the warm mix. Now pour this mix onto the white chocolate and work the ingredients using an immersion blender until you have a smooth mixture. Now separate the mixture into three portions. Pour the mixture through a fine sieve to filter out any remaining pieces of chocolate. Color the three portions as follows: white, red, pink (with white and red food coloring).br br 7. Now transfer the colored chocolate mixtures into a large jug in any order. Stir the mixture using a wooden pick to create a marble effect. Next, pour the mixture onto the cake in a circular motion moving away from the center. Excess glazing will run off the edges and collect in the baking tray.