1. Melt margarine and water in a saucepan over a low heat. Bring to the boil and add the flour sieved with the salt. Beat well. Remove from heat. Allow to cool. Beat in the eggs until mixture is smooth and shiny.
2. Divide mixture into 3 equal portions and spread over base of 3 x 8"/20cm greased sandwich tins. Bake in a preheated oven at 400°F, 200°C, Gas 6 for 20 - 25 minutes. Turn out and cool on a wire tray.
3. Whip cream with sugar until it just holds its shape. Reserve one quarter for decoration. Fold fruit into remaining cream. Spread half the fruit mixture on one pastry round. Place second round on top. Spread with remaining fruit mixture. Place third round on top. Sprinkle with icing sugar. Pipe reserved cream in swirls around the edge of cake, then decorate each with kiwi and reserved raspberries.

Notes:

If raspberries are not available use tinned mandarin segments.