Step 1: Make the Vanilla Sponge Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.

2. In a large bowl, beat eggs and sugar until pale and fluffy (about 5 minutes).

3. Add vanilla extract.

4. In a separate bowl, sift together flour, baking powder, and salt. Gently fold into the egg mixture.

5. Add warm milk and fold just until incorporated.

6. Divide batter evenly into pans and bake for 20–22 minutes, or until the tops spring back when touched.

7. Cool completely on a wire rack.

Step 2: Prepare the Bavarian Cream

1. In a small bowl, sprinkle gelatin over ¼ cup cold milk and let bloom for 5 minutes.

2. In a saucepan, heat the remaining milk until just steaming (do not boil).

3. In a separate bowl, whisk egg yolks and sugar until smooth.

4. Slowly whisk in the hot milk to temper the yolks, then return the mixture to the saucepan.

5. Cook over low heat, stirring constantly until it thickens slightly and coats the back of a spoon.

6. Remove from heat and stir in the bloomed gelatin until fully dissolved.

7. Stir in vanilla and let cool to room temperature.

8. Gently fold in whipped cream until smooth and fluffy.

Step 3: Assemble the Cake

1. Place one cooled cake layer into a springform pan or cake ring.

2. Pour the Bavarian cream over the layer and smooth the top.

3. Gently place the second cake layer on top.

4. Cover and refrigerate for at least 4 hours or overnight until the cream is set.

Step 4: Decorate the Cake

1. Remove the cake from the springform pan or ring.

2. Dust generously with powdered sugar for a snowy effect.

3. Top with white chocolate curls, and garnish with sugared cranberries or mint leaves if desired.