Start with the preparation of the sponge; whisk the eggs and caster sugar in a planetary mixer until mixture whips up light and fluffy. Sift the gluten free flour and cocoa powder and fold the mixture carefully into the egg mixture. Pour the batter into a 20cm square, greased and floured cake tin, bake in pre heated oven at 175⁰c for 20 minutes. Allow cooling completely, trim off the crust and split the sponge in halve. Soak the gelatine leaves in cold water. Warm up the condensed with the honey and vanilla, do not allow boiling. Squeeze the gelatine leaves and dilute in the warm milk. Whip the fresh cream; fold in the cooled milk and the strawberries. Place the sponge bake into the cake tin, pour in the cream, cover with the remaining sponge sheet. Place in a freezer to set. Prepare ganache with the chocolate and fresh cream, pour on top of the cake; allow setting. Slice while still frozen in order to obtain neatly cut slices.