Cream Filled Semolina Cake

 Ingredients:

1-3/4 cup cream
1 tablespoon sugar
3 tablespoons cornstarch
rosewater, to taste
cardamom, to taste

1 cup semolina
1 cup dessicated coconut
1/2 cup sugar
2 egg replacers
1/2 cup vegan butter
1 cup coconut yogurt
1 tablespoon baking powder
1 teaspoon vanilla
1 teaspoon salt

1/2 cup sugar
1/4 cup water
2 tablespoons rosewater
a pinch of saffron, crushed
a squeeze of lemon juice

Combine all the cream ingredients in a saucepan and whisk. Turn on heat and stir until it is thickened. Spread into a parchment paper lined spingform pan and place in the freezer until either frozen or cooled.

Meanwhile, combine dry ingredients for the batter and add the remaining ingredients. Spread a third of the batter into the same size or larger springform pan. Place the cream layer on top and spread with remaining batter. 

Bake at 350 for 40 minutes until golden.

Meanwhile, combine syrup ingredients in a saucepan, simmer until sugar is dissolved and set aside to cool.

When cake is still hot, spread about 2 tablespoons of it on top. Serve the rest with the cake after it is cooled.