Step 1: Make the Sponge Cake

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

2. In a large bowl, beat eggs with sugar and vanilla for 5–6 minutes until pale and fluffy.

3. Sift in flour, baking powder, and salt. Gently fold to combine without deflating.

4. Stir in warm milk for moisture.

5. Divide batter evenly between the pans and bake for 20–22 minutes, or until a toothpick comes out clean.

6. Let cool completely on a wire rack.

Step 2: Make 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 remaining milk until just simmering.

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

4. Slowly whisk in the hot milk to temper the yolks.

5. Return mixture to saucepan and cook on low heat, stirring constantly, until it thickens slightly (do not boil).

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

7. Add vanilla extract and cool to room temperature.

8. Fold in whipped cream gently until smooth and fluffy.

Step 3: Assemble the Cake

1. Place one sponge layer in a springform pan or cake ring.

2. Pour Bavarian cream on top and smooth out.

3. Top with the second sponge layer.

4. Refrigerate for at least 4 hours, preferably overnight, to set.

Step 4: Decorate the Cake

1. Carefully release the cake from the ring or pan.

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

3. Add white chocolate shavings or curls on top for texture.

4. Garnish with white berries, mint leaves, or sugared cranberries for a festive touch.