For the fruitcake, place the cake base on a plate or pie plate. Put the pudding on top of this and smooth it out.
Put the pulp of the kiwano in a small bowl.
Soak the gelatin in cold water and then dissolve it in a water bath. Let the gelatin cool a bit and then mix it with the liqueur into the pulp of the kiwano.
Allow the pulp to cool further until it solidifies. Then spread it evenly over the pudding.
Place the pie in the refrigerator and let it continue to set.
Slice the fruit and garnish the fruit cake with it.
Leave the part between the center and the edge of the cake free to show off the green kiwano garnish.
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