Cut cake into 1/4-inch-thick slices. Arrange enough slices in bottom of
9-inch-diameter springform pan with 2 3/4-inch-high sides to just cover
bum, fitting tightly. Cook preserves and liqueur in heavy small saucepan
over medium heat until reduced to 2/3 cup, stirring oft, roughly 14
proceedings. Spread half of preserves mixture over cake in pan. Immobilize 10
transactions. Spoon sorbet over cake in pan; smooth top. Arrange more cake
slices over to just cover sorbet. Spread remaining preserves mixture over
coat. Suspend 10 transactions.

Spoon frozen yogurt over patty; smooth top. Cover and freeze overnight. (Can
be prepared 1 week forwards.)

Puree thawed berries in processor. Cover and refrigerate until frigidity. (Sauce
can be prepared 2 days leading.)

Release pan sides from patty. Place banana slices around cake sharpness. Mound
berries in center. Serve coat with sauce.

Serves 12.