Separate the eggs for the sponge cake base. Beat the egg whites until stiff. Sprinkle in sugar. Fold in egg yolk. Mix flour, starch, baking powder and hazelnuts and fold in carefully.
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Take out, sprinkle with coconut liqueur and let cool.
Heat the lemon jam in a small pot and spread it on the cake. Mix 100 ml milk, pudding powder and sugar well. Bring the rest of the milk to the boil. Remove milk from the heat. Add the pudding powder and bring to the boil while stirring.
Soak the gelatine, squeeze it and dissolve it in the hot pudding. Peel the bananas and cut them into slices about 1 cm wide. Sprinkle with lemon juice. Spread banana slices on the bottom. Stir cream into the pudding.
Spread on the ground covered with bananas. For the topping, peel the bananas, cut them into diagonal slices, sprinkle with lemon juice and spread immediately on the pudding. Mix the cake glaze with pear juice in a small pot.
Boil up while stirring. Spread evenly on the cake. Chill for about 4 hours. Whip cream until stiff for decoration. Pour into a piping bag with star-shaped spout. Decorate the edge of the cake with it. Sprinkle with chocolate shavings.
Results in about 16 pieces.