Ingredients:

• For Curd cheese filling:
• fresh curds – 4 cup
• mixed fresh fruits – 1 cup, cubed
• powdered Sugar – 1/2 cup
• Cardamom powder – 1/2 tsp
• Nutmeg powder – 1/2 tsp
• For cake:
• flour – 1/2 cup
• eggs – 3 large
• Egg yolk – 1
• Sugar – 1/2 cup
• Butter – 2 tbsp, melted
• vanilla essence – 1 tsp

Method:

1. For curd cheese filling:
2. Line a colander with a thin cloth.
3. Pour the curd in it and allow the liquid to drain till about one and a half cup of curd cheese is left in the colander.
4. Transfer the curd cheese to a bowl and beat till smooth.
5. Add the sugar and stir till sugar is dissolved.
6. Add rest of the ingredients and place in the refrigerator.
7. For Cake:
8. Grease a swiss roll tin, line with butter paper and grease the paper.
9. Sift the flour twice.
10. Whisk eggs, egg yolk and sugar till light and thick enough to leave a trail.
11. Beat in the essence.
12. Fold in the flour.
13. Gently fold in the butter.
14. Spread in a prepared tray. Bake in a hot oven (200 degrees centigrade) (10 to 12 mins) till done.
15. Turn out on a butter paper.
16. Remove the paper on top of the cake.
17. Roll up the cake with the paper at the bottom. Allow to cool.
18. Open the rolled cake carefully and spread with the filling. Roll up without the paper and place on a serving platter.
19. Chill for 2-4 hours before serving.