Ingredients:

• 500 g – sweet Corn
• 200 g – Cottage cheese
• 1 medium bunch – Spinach (only leaves are required)
• 75-100 g – Cream cheese
• 75 g – processed cheddar/smoked cheese
• 2 tbsp – Brown sugar
• Salt to taste
• 2 to 3 – Green chilli
• Some bakery biscuits (preferably toasts/butter biscuits)
• Butter as leavening
• Some citrus fruits of your choice
• Sugar (as required)

Method:

1. Cook the sweet corn (don’t overcook) and drain out the water.
2. Boil the spinach and drain excess water.
3. Crush the sweet corns in a food processor (do not use blender/grinder).
4. While crushing, add half the cream-cheese, salt, a little green chilli and make a semi-pliable mixture.
5. Saute the mixture in butter; divide into 2 equal halves and set aside.
6. Squeeze water completely from spinach.
7. Mash it and blend it with 1 green chilli and salt.
8. Make a dough, saute in butter and keep aside.
9. Mash the cottage cheese to a smooth paste.
10. Mix in brown sugar, black pepper to taste and rest of the cream cheese and keep aside.
11. Crush the biscuits with butter and set aside.
12. Take a baking dish, spread butter-paper over it.
13. Spread the crushed biscuits at the base in a thin, even layer.
14. Now spread one portion of the sweet-corn over the biscuit layer evenly.
15. Spread some grated cheese; then the spinach layer and again some grated cheese.
16. Then spread cottage cheese layer and again some grated cheese.
17. Next, add the remaining sweet corn layer.
18. Finally, spread the cheese as the topmost layer.
19. Pre-heat oven to 220 degrees centigrade. Bake for 5-6 minutes or till the top most cheese layer melts partially.
20. Extract the juice from the citrus fruits, add sugar and reduce it to half.
21. Serve the sliced cake with the citrus fruit-juice.

Recipe courtesy of manikankana