For the apricot-banana slices, preheat the oven to 180 degrees top/bottom heat. Grease and flour a small baking pan approx. 23×30 or a springform pan. Separate the eggs. Beat egg whites and 1 pinch of salt until stiff. Add sugar and vanilla sugar and mix well.
Stir in the yolks, finally fold in the flour with the baking powder. Spread in the pan and bake for about 20 minutes until golden brown. Test with a chopstick. Pit the apricots, cut them in half, put them in a pot with water and simmer for about 5-10 minutes until they become soft. Puree.
Stir in the sugar and a squeeze of lemon juice. Soak the gelatin in cold water for 5 minutes, then squeeze and dissolve in the hot mixture. Allow to cool slightly. Place a baking frame around the cake (or use a mold with high sides).
Empty the apricot puree onto the sponge cake and place in the refrigerator. Let it set. In the meantime, cook a pudding with the milk and the vanilla pudding powder. Let it cool down, stirring it every now and then. Cut one banana into small pieces, mash the other.
Stir in curd cheese, sugar and a squeeze of lemon juice. Pour 1-2 tablespoons of the banana puree into a saucepan. Soak the gelatin in cold water, squeeze it out and let it melt in the pot with the banana puree.
Add to the banana mixture and let it set a bit in the refrigerator. Whip the cream until stiff and fold in together with the banana cubes. Spread on the apricot topping.