Peel 6 bananas (900 g) and crush them finely. Mix banana puree, fat, sugar, lemon peel and vanilla sugar until creamy. Stir in the eggs one by one. Mix flour and baking powder, stir in portions. Stir in milk, almonds and nuts
Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and a tube bottom insert. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C / gas: level 2) for approx. 50 minutes. Cooling down
Place the cake glaze in hot water for 10 minutes and dissolve. Then cut open bags and pour over the cake. Let the icing dry
Before serving, whip cream until stiff and sprinkle thick tuffs on the cake. Peel the rest of the banana, cut into slices and sprinkle with lemon juice. Place slices in the cream tuffs