For the filling:
Blend all the ingredients for the filling together in a power blender until smooth. Make a double batch if you want a really tall cake. Pour the filling over the base. Make a granadilla topping by putting the granadillas into a bowl with agave nectar. Strain the excess liquid off the granadillas and pour over the filling. Decorate with gooseberries and raspberries. Refrigerate overnight or place in the freezer to set.
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