2 packages orange jello
1 3/4 cups water
1 (8-inch) vanilla sponge cake
For the mousse:
14 ounces white chocolate
8 gelatin sheets
3 cups heavy cream
4 egg yolks
For the mirror glaze:
1 cup water
1 cup sugar
1 can condensed milk
20 gelatin sheets, bloomed
21 ounces white chocolate, chopped
White gel food coloring
Orange gel food coloring
Line an 8-inch cake pan with plastic wrap. Melt the jello granules in a saucepan with the water, then pour into the lined pan and put in the fridge to set for 1 hour. After it has set, cut a 6-inch hole from the middle of the jello.
Trim the top and sides of the cake, then cut out a 6-inch hole in the middle of it.
Make the mousse: Melt the chocolate in a large bowl over a bain marie. Bloom the gelatin sheets in cold water for 5 minutes. Whip the cream to firm peaks and put aside in the fridge.
Using an electric hand whisk, whisk the egg yolks into the melted chocolate. Squeeze the excess water out of the gelatin sheets and whisk into mixture. Quickly whisk in the whipped cream, a few big spoonfuls at a time.
Line a Bundt cake pan with plastic wrap. Fill it one-third full of mousse and freeze for 20 minutes. Place the jello on top of the mousse and press it down so it’s covered with mousse. Add the cake to the pan so it’s level with the top of the pan. Fill in with mousse around the edges, then freeze overnight.
Make the mirror glaze: In a saucepan, add the water, sugar and condensed milk. Bring to a simmer then remove from heat. Whisk in bloomed gelatin sheets. Pour mixture over the chopped white chocolate and use an immersion blender to mix it thoroughly together. Add white food coloring and mix well. Pour glaze through a sieve, adding one-fourth of it to one bowl and remaining three-fourths to a separate bowl. Add orange food coloring to the smaller quantity and mix it to a vibrant orange. Pour the white into the orange glaze — don’t stir it together yet — and set aside to cool to 95 degrees.
Turn the frozen mousse cake out of the pan and carefully remove the plastic wrap. Place an upturned cake pan in a deep tray and place cake on top. Pour the glaze over the cake in a zigzag fashion until it’s completely covered in orange and white stripes. Leave to set for 2 hours in the fridge. Use a hot knife to cut cake before serving.