Prepare the dough for cake sheets by creating a steam bath of boiling water in a pan and placing a glass bowl on top (instead of lid).
In the bowl dissolve sugar and agave syrup in 100 ml of water.
Stir constantly and once you will see that syrup is homogeneous and hot, add baking soda. You will see chemical reaction, white foam will appear on the surface.
When the reaction is finished, add oil and flour. Mix until well combined. Form the dough and divide it into 6 pieces. Turn off the heat and leave the dough in a bowl (on the pan with hot water) and cover it with clean towel.
Next, start the baking. Spread a little bit of oil on baking paper sheet and you can roll out the piece of dough on it. Shape a nice form of your choice. Bake each cake-sheet for 4-6 min at 180° C.
Once you've finished the cake sheets, prepare the cream.
Pour orange juice into a sauce pan. Add orange zest, sugar and turn on the heat.
Gradually pour semolina into the juice and stir constantly, until the porridge thickens.
Set it aside and let it cool down. 
For the second cream let almonds soak in boiling hot water for 10 minutes. This will allow you to peel the almonds from their skin easily.
Blend peeled almonds in blender with sugar and 500 ml of water and pour resulted "milk" into a sauce pan.
Turn on the heat and gradually pour semolina into almond milk, constantly stirring until porridge will be ready.
Set it aside to cool down. 
Next, prepare your caramel by removing pits from dates and blending them together with salt and 60-100 ml of water.
You may need more water, it depends on the type of dates you use. The consistency should be smooth and creamy.
If your semolina porridge is cold enough, blend it until smooth and creamy in a high-speed blender. First the white cream, and then the orange one. When blending white cream add lemon juice, lemon zest and vanilla extract.
Now you can design your cake by putting all of the layers together. Between the third and forth layer you can sprinkle some chopped walnuts, but it is optional.
The last layer has to be covered with orange cream (so better to begin with the white one). Add your caramel on top of the last layer and gently spread. Decorate with walnuts if preferred.
Serve and enjoy!

For the sheets of cake:
100 gram water
125 gram sugar
100 gram agave syrup
1 teaspoon baking soda
100 gram coconut oil
450 gram whole wheat flour

For the cream number 1:
500 ml orange juice
2 tablespoon sugar
Zest of 2 oranges
1/2 cup semolina

For the cream number 2:
500 ml water
60 gram almonds
2 tablespoon sugar
1/2 cup semolina
Zest of 1 lemon
Juice of 1 lemon
1/4 teaspoon vanilla extract

For the caramel:
5 dates
60-100 ml water
1/2-1 teaspoon salt

50 gram walnuts for decorating, optional