1. Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract and stir until the temperature reaches 40 degrees. 2. Whip until a rich ivory-colored foam with a hand mixer, then sift and mix the flour. 3. Put a little bit of the dough in a bowl mixed with melted unsalted butter and milk (at a temperature of 50-60 degrees), mix, put it in the main dough, mix it, and transfer about a third of the dough to another bowl. 4. Mix the mixed dough with strawberry powder + warm milk and pink and white food coloring. Mix the other dough with cocoa powder + warm milk.

5. Pour 2 pieces of dough into the mold, flatten it, bake for 30 minutes in an oven preheated to 170 degrees, and cool. 6. Cut the top, bottom, and edges of the cooled sheet and prepare it by cutting into a long rectangular shape. 7. Add strawberry jam to cream cheese, mix fresh cream and mix to make the cream. 8. Apply chocolate and strawberry sheets alternately between the two and apply the cream between them. 9. Cut off both ends, apply the cream evenly over the ground, and harden for 30 minutes in the freezer. 10. Pour ganache of 28 to 30 degrees into the cake and coat it.