Whip the eggs with a whisk, then whisk with a little sugar. Put the ball in hot water and whip it with a medium bath. Whip the whisk at high speed for about 8 minutes.

Add the sifted flour more than twice and mix lightly with a spatula.

Heat milk and butter honey together in a pot until just before it boils, mix strawberry powder and strawberry syrup, then lightly mix with a rubber spatula, dripping little by little into the dough.

Place the dough in a parchment pan, spread the top evenly, and bake in an oven preheated to 180 degrees for 10 minutes.

Remove the baked cake from the pan and cool it in a cooling net without removing the sheet.

Add strawberry syrup to 70% whipped cream and whip it to make pink cream.

Apply whipped cream to the top of the cake sheet (dark side), roll it, wrap it with parchment paper, and store it in the refrigerator.

After storing for more than 30 minutes, lightly apply whipped cream to the cake, insert Mont Blanc pods into the squeezing bag, and squeeze into the roll cake. Cherry blossoms are salted, so I soaked them in water for half a day to remove the salty taste and put them on a kitchen towel to remove the water. The sheet color is dark, so I shortened the strawberry powder and strawberry syrup and posted it. 3T of syrup and 3T of strawberry powder are added to make a thick sheet. If you want a dark color, put it in like me and make it.