Mirror glaze cake

Ingredients:

1 vanilla cake, sliced in half;
1 ½ cup strawberry jam.
For the mousse:

8 egg yolks;
¼ cup sugar;
1 ½ cup thin cream;
1 ½ cup white chocolate chips;
4 cups whipped cream.
For the glaze:

150 ml (5 oz) water;
2/3 cup sugar;
200 g (7 oz) condensed milk;
8 sheets gelatin;
350 g (12 oz) white chocolate chips;
food coloring.

Instructions

Spread strawberry jam in a 20 cm (8 inches) baking pan and cover it with half of the white cake. Freeze until solid.
To make a mousse beat egg yolks and sugar until pale. Heat thin cream over medium heat but don’t let it boil.
Pour half of the hot cream into the egg mixture while whisking constantly. Add the mixture back into the pot with half of leftover cream and heat again to reach previous temperature.
Pour hot egg-cream mixture over chocolate chips and stir until it fully melted. Leave to cool down.
Fold whipped cream into the chocolate custard.
Pour half of the mousse into a 24 cm (9 1/5 inches) silicone pan, top with frozen cake and jam, add more mousse and another layer of cake. Freeze completely.
When ready to decorate prepare mirror glaze. Soak gelatin sheets for 5 minutes. Mix water, sugar and condensed milk over medium heat. Heat the mixture until almost boiling, then pour it over white chocolate and add bloomed gelatin.
Blend the glaze with a blender on a low speed. Divide in 3 parts, add food coloring into 2 of them, creating a desired shade. Mix 3 colors of glaze in one bowl and slightly stir to create marbling.
Place cake on a cup, remove silicon pan and pour the glaze to cover the surface and the sides completely.
After the glaze is set, trim excess from the bottom with a sharp knife and transfer the cake on a serving plate.