Peach & Raspberry No-Bake Refrigerator Cake
Ingredients:
• 2 cups cold heavy cream
• 1 can (395 g) condensed milk (sweetened milk)
If unavailable in Turkey → substitute with 1 cup heavy cream + ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 package petibör biscuits or ladyfinger biscuits
• 3 large peaches (peeled, thinly sliced)
• 2 cups fresh raspberries (or frozen, thawed)
• ½ cup peach jam/marmalade
• 2 tablespoons lemon juice
• For the topping: Whipped cream + fresh mint leaves
Preparation:
Cream Layer:In a large bowl, whip the cream until soft peaks form.
Then add the condensed milk (or cream + powdered sugar) and vanilla, and gently fold in with a spatula.
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Mix the peach jam and lemon juice in a bowl.
Create the Cake Layers:Line the bottom of a large rectangular baking dish (approximately 22×32 cm) with biscuits/ladyfingers.
Spread one-third of the cream mixture on top.
Place peach slices + raspberries on top.
Drizzle a thin line of the jam mixture over it.
Repeat this layering 3 times.
The top layer should be cream.
Resting:Cover with plastic wrap.
Let it rest in the refrigerator for at least 6 hours, preferably overnight.
The biscuits will soften completely and become cake-like. 
Serving:Spread whipped cream on top, garnish with fresh peach slices, raspberries, and mint leaves 
Tips
Tips• If the fruit is very juicy, pat off the excess moisture with a towel.
• For a fresher taste, you can add 1 teaspoon of lemon zest to the cream mixture.
• Garnish right before serving for a much fresher look.
