Sponge cake powdered: 3 cups (can use any cake without icing) (just scramble with your hand)
Apricot Jam: ½ cup (or more if required) (can use any jam of your choice)
Cashew nuts (broken and roasted): 5tbsp
Almonds (broken and roasted): 4tbsp
Pistachios (unsalted and broken): 2tbsp
Method of Preparation
In a bowl mix all the nuts and keep aside. (can use any kind of nuts of your choice)
Take another bowl add the powdered cake and jam.
Mix well with hand. (you can add more jam if not rolling well)
Take a butter paper or foil paper and lay it on the table.
Spread the cake mix on the butter paper evenly.
Put the nuts on the cake mix and spread evenly. Press lightly with the back of spoon.
Start rolling with the help of butter paper. Roll tightly.(Take outside the butter paper while folding, so that the butter paper don’t go inside the roll)
After rolling, wrap with a butter paper tightly.
Refrigerate for 1hour. Take a sharp knife cut into round equal parts.