Green Grape Cheese Cake
|Pineapple jelly/Orange jelly||2 Ounce (1 Packet)|
|Milk||3 Liter, curdled to form cottage cheese|
|Seedless green grapes||1 Cup (16 tbs)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Vanilla essence||3 Drop|
|Pineapple essence||3 Drop|
|Biscuit crumbs||3⁄4 Cup (12 tbs)|
|Brown sugar/Plain sugar||2 Tablespoon|
|Melted butter||4 Tablespoon|
|Grapes||1⁄2 Cup (8 tbs) (For Garnish)|
Wash and cut grapes into halves.
Dissolve jelly in boiling water.
Place in refrigerator to set.
When it is partially set, beat the jelly.
Add grapes, cottage cheese (crumbled with hands), sugar and essence.
Beat cream till it is thick and fold in the jelly mixture.
Grease a round cake tin (container of pressure cooker will do) with oil and fill the cottage cheese mixture in it.
Combine brown sugar, biscuit crumbs and butter and spread on the surface of the filled tin.
Gently press with the back of a spoon.
Chill in the refrigerator for 3 to 4 hours.
Unmould cake on a serving plate.
Garnish with grapes.