You won't need an oven for this fruit cake

     I do not have a sugar tooth but I am a bit addicted to cakes, not the fondant parts though just the fluffy deal itself hehe. That aside, this particular fruity cake has become my current favourite, it's very soft and creamy with fruity flavours, the best part is you don't need an oven to make this. Reading this might make you think the process is a tough one but don't let that intimidate you as it really isn't.

What you need:

6  to 8 tablespoons of sugar
6 raw eggs
40g or 5 sachets of unflavored gelatin
2 cups  of  orange juice
1kg Whipping cream
2 Kiwis
Bananas
1 Tangerine
4 thin slices of pineapple
Hand mixer
Biscuits ( crunchy ones)

Method:

Before you begin, take  your ingredients out of the fridge and let them sit for at least two hours to get to room temperature .
Now you have them at room temperature, pour gelatin into 2 cups of juice and leave to soak for 5 minutes.  Separate egg-whites from the yolks, set the egg-whites aside,whisk egg-yokes into the gelatin and juice mix, stir well with a laddle and cook over a low heat, gently stir continuously till it becomes a glossy cream; remove from heat and set aside to cool.  Using a hand mixer,beat egg-whites with 6 tablespoons of  sugar till it becomes thick . Thinly slice your fruits into any preffered shape. layer the inside of a large soup pot with aluminium foil making sure that every inch from the bottom and around the body of the pot is covered in foil. In a large plastic bowl, pour in your whipping cream, whip with your hand mixer till  it becomes fluffy; without wasting any time, pour in a small amount of egg-whites   and egg-yoke mixes into the whipped cream and resume whipping, keep repeating the process till all the egg mixes have been whipped  together with the whipping cream.Carefully line the bottom of  the foil covered pot with some of the fruits bearing in mind that this bottom part is going to be the top/ face of your cake so make sure to arrange the fruits nicely.Line the sides of the pot with some fruits too, pour in the whipped cream mixture, let it get to the level of the first fruit layer on the sides of the pot,smooth it out with a wooden spatula, now you have your first layer :-)  line some biscuits into it, add more fruits, line the sides of the pot with fruits as before, add whipped cream mix and keep  repeating the process till you get all the cream in to the pot. Quickly cover the pot properly with foil to avoid the mix catching any smell. Place the pot in your refrigerator and leave for 8 hours, more or less if you please. Take it out the fridge, peel off only the foil covering the top, place a serving plate face down on the pot and turn the pot upside down letting the cake sit on the plate, peel off the remaining  foil and voila, you have your exotic fruit cake. Fun part is you can actually use any type of fruit. Try it and let me know how it goes.