Prepare the sponge cake for schnitten according to the basic recipe, let cool, and brush with warmed apricot marmalade.

Place the cake base in an appropriately sized baking frame (12x18in (30×45 cm)).

Boil half of the milk with granulated sugar and vanilla sugar.

Mix the rest of the milk with vanilla pudding mix, stir into the boiling milk, bring to a boil again and remove from heat.

Add cold water to the gelatin, remove excess water, and dissolve in the still-hot vanilla liquid.

Cut the bananas into slices and mix into the vanilla cream along with the lemon juice and banana liqueur, using an immersion blender.

If the mixture is still hot, chill briefly.

Fold whipped cream into the cooled vanilla cream.

Marinate the bananas in a bowl with lemon juice.

Remove and roll in the warmed apricot marmalade.

Lay the bananas on the cake base and fill the space between the bananas with cream.

Chill for 30 minutes.

Spread the prepared ganache glaze on top and chill again for 6 hours.