Whip the eggs with a whisk, then whisk with a little sugar. Place the ball in hot water and whip it with a medium bath. (Whipping machine at high speed for about 8 minutes) Add the soft flour that has been sifted more than twice and mix lightly with a spatula. Heat milk and butter honey together in a pot until just before boiling, add green tea powder, beat well, and mix little by little into the dough. Place the dough in a pan with parchment paper, spread the top evenly, and beat it on the floor two or three times to drain the air. Place in a preheated oven at 180 degrees and bake at the middle stage for 9 to 10 minutes without burning. Remove the baked cake from the pan and cool it in a cooling net without removing the sheet.

Parboil dried fruit in boiling water for a moment, drain it with a kitchen towel, chop it into small pieces, and marinate it in the ingredients (in parentheses above) for about an hour. First, put sugar in a room temperature butter and cream it by whipping it. Beat the eggs at room temperature and whip them little by little. Put the crushed powder through a sieve and mix it lightly.

Put the dough in a pan with parchment paper and arrange the top. Bake in a preheated oven at 170-180 degrees for 45 minutes without burning. After baking it, remove it from a cold tongue mold and cool it on a cooling net. Spread apricot jam or honey on top of roll cake sheet and roll over pound cake. Apply honey or jam to the rolled cake, place the baked almonds in the oven, and sprinkle sugar powder to decorate it.