Put eggs, sugar, and honey in a bowl and melt them. Mix evenly until sugar is completely dissolved, maintaining a lukewarm temperature. Preheat the oven to 180 degrees. In another bowl, melt the butter completely by mixing the milk and butter.

Cut strawberries into 2~4 pieces, and cut kiwi and canned peaches into similar sizes as strawberries. Sift the rice flour.

Whisk a medium-hot egg quickly with a whisk to beat it up. When the foam rises to a certain extent, add the hot milk and stir again to make a solid meringue.

Add the sifted rice powder little by little to the foamed egg and mix evenly.

Place parchment paper in an oven pan and pour the dough to choose the top.

Bake in the oven for about 11 minutes and cool enough to complete the sheet.

Add sugar to the whipped cream and whip it to make it firm.

Place the baked side of the sheet face up on the cutting board. Spread whipped cream evenly on the sheet.

Put strawberries, kiwis, tangerines, and peaches on top of whipped cream. Roll up the roll cake as if rolling kimbap, and put it in the refrigerator as it is and leave it for 2-3 hours. Cut into bite-size pieces and finish.