How to make no-bake apple cake step by step

• Prepare the semolina cream - boil the milk with semolina and cook until the mixture thickens - it will be roughly the consistency of a loose pudding. Set aside the cooked semolina to cool - preferably at room temperature.
  1 liter milk, 100 g semolina
• Beat the soft butter with powdered sugar until a white and fluffy mass is formed - beat for a long time - until the butter increases its volume and turns almost white, pale in color.
  200 g butter, 65 g powdered sugar
• Add ground almonds to the butter and then semolina, one tablespoon at a time - mix briefly until the ingredients are combined.
  25 g ground almonds
• If the cream is not sweet enough for you, you can add more powdered sugar.
• Pour cold water over the gelatin and set aside to swell, then heat.
  3 teaspoons gelatin
• Add some stewed apples to the gelatin and mix - pour the entire mixture into the rest of the apples and stir vigorously.
  about 1.4 kg apples
• Line the bottom of a baking pan approximately 20/30 cm in size with a layer of biscuits (for me, it was about 20 biscuits per layer).
  about 480 g biscuits
• Spread half of the semolina cream over the biscuits, and then another layer of biscuits on top.
• Spread the apples and smooth the surface.
• Layer biscuits over the apples again, then the rest of the semolina cream, biscuits, and dulce de leche.
  1 can dulce de leche
• Finally, sprinkle the cake with almonds.
  1 handful almonds
• Chill the entire cake in the refrigerator overnight.