Cream:
Add the dates and boiling water to a small bowl.
Let soak for about 15 minutes.
Pour mixture into a high-powered blender.
Add the remaining ingredients.
Blend on high until ultra-smooth and creamy.

Assembling the cake:
Cover springform walls with plastic wrap.
Trim about 1/2″ off one end of all lady fingers.
Place the LAGO ladyfingers in a tight ring, cut-side-down, around the cake base.
Dip the LAGO ladyfingers in Jellab syrup and lay them to cover the bottom of the pan.
Brush backs of LAGO ladyfingers with 1/3 of syrup as well.
Spread 1/3 of the Date spread over LAGO ladyfingers.
Set aside.
Make the Ashta mix: Mix in sauce pan Milk, corn flour and sugar.
Put on the heat and bring to a boil. Add butter and blossom water .
Mix until butter is melted Add Ashta cream and mix.
Spread 1/2 of the Ashta mix over LAGO ladyfingers layer inside the springform Repeat the steps of assembling the cake.
Refrigerate for two hours.
Finish with a final layer of dates spread (can be brought ready) and decorate with ashta, pistachios and flower blossoms.