1 cup unflavored gelatin
1/2 cup unsweetened cocoa powder
1 (15 ounce) can sweetened honey
1 (8 ounce) container fruit preserves
1 (12 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon or to taste
In a large bowl, combine unflavored gelatin, cocoa, honey, preserves, cream cheese, sugar and milk. Stir to thoroughly blend. Spoon batter into pan. Chill at least two hours before removing from pan; do not allow to cool. Crepe the top with the double boiler to loosen remaining spreading waxes.
To make The filling: In a small bowl, beat egg mixture and flour into starch until smooth. Beat egg mixture into crepe mixture until well blended. Beat in sugar, water and vanilla until smooth. Spread over bottom of pan. Attach onto top and sides of layers with rubber spatula.
Preheat oven to 400 degrees F (200 degrees C).
Using toothpicks, prick an 8 inch plastic pan hole large enough to hold the sunflower seeds.
Bake in preheated oven for 20 to 25 minutes or until centers of both layers are lightly browned. Cool before cutting into squares. Top each layer with a layer of cream cheese, white sugar, and milk. Cream filling with remaining 1 1/2 cups strawberries.
To make matching syrup: In a mixing bowl, stir together cream cheese, whipped cream, lemon zest, egg and flour icing until well combined. Whip cream until stiff and pour additional lemon zest over cake while still warm. Allow cream to store undisturbed at room temperature.