For the banana layer dessert, first prepare the sponge cake.
For the sponge, beat the eggs with the sugar and milk until very creamy. Carefully fold in the flour together with the salt and pour the batter into a ring mold lined with baking paper.
Bake the sponge cake base in the preheated oven (180 °C) for about 25 – 30 minutes until light brown. Remove the cake base from the oven and allow to cool.
For the banana cream, prepare a pudding from milk, pudding powder and sugar. Peel the bananas, strain them and mix them with the lemon juice, stir both together into the pudding mixture.
Allow the custard to cool and finally fold in the whipped cream. Wash the strawberries and cut into small pieces (reserve 1 – 2 pieces for decoration).
Cut the banana into thin slices and sprinkle with lemon juice. To build the layered dessert, cut out 2 -3 matching pieces each from the sponge cake base for your glass.
Alternate cake base, banana cream, sliced strawberries and banana slices in a matching glass.
Decorate the banana layer dessert as desired and serve.