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.
Whip until a rich ivory-colored foam with a hand mixer, add pink and white food coloring to color, sieve, and mix.
Put a little bit of dough into a bowl mixed with melted unsalted butter and milk (temperature 50 ~ 60 ° C), mix, put into the main dough, mix, pour into an 18cm mold, and air bubbles.
Bake for 30 minutes in an oven preheated to 170 degrees, cool, cut the top and bottom, and cut them into 1.5cm and 1cm thick to prepare 2 sheets.
Add sugar to warm water, dissolve, add soaked gelatin, mix, pour into chopped strawberries and mix.
Pour into a 12cm mold, flatten, and harden for 30 minutes in the freezer.
Gently loosen the cream cheese, add sugar, and mix. Add plain yogurt, vanilla extract, and lemon juice.
Remove water from pangelatin, soaked in cold water for 10 minutes, melt it in a microwave oven for 10 seconds, add it to the dough and mix quickly.
Add 50% lightly whipped cream and mix.
Cut the sheet into 15cm molds, lay a 1.5cm thick sheet in a 15cm mold, attach the sliced strawberries on the sides, pour a little cheese dough, take out the layer of strawberries that are hardened at 12cm and put it in the middle.
Pour all the cheese dough, flatten it, put on a 1cm sheet, and harden it for 3 hours in the refrigerator.
