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**Case:**
Crush the biscuits thoroughly and mix with the melted butter. Press the mixture into the bottom of a 24 cm cake tin, smooth it out and put it in the fridge.
**Cream:
Whip the cream until stiff with the powdered sugar and vanilla.
In another bowl, mix the cream cheese with the lemon juice.
Gently fold the two mixtures together with a spatula.
Spread the cream over the biscuit base and refrigerate for at least 1 hour.
In another bowl, mix the cream cheese with the lemon juice.
Gently fold the two mixtures together with a spatula.
Spread the cream over the biscuit base and refrigerate for at least 1 hour.
**Kiwi layer:**
Peel the kiwi and blend.
Add the icing sugar and heat gently to dissolve.
Add the agar-agar and cook for about 2 minutes, stirring constantly (it is important that the agar is activated).
Let cool slightly and pour over the cream layer.
**Cooling:**
Place the cake in the refrigerator overnight to allow the cream and fruit layer to set well.
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