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)

How to Make Cheese sweet corn cake with spinach

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