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1
Preparation: 1.
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2
Bring the cream cheese, butter, egg yolks, and heavy cream to room temperature.
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3
2.
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4
Preheat the oven to 150C (300F).
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5
In a bowl, add cream cheese and 30 g granulated sugar and mix together with a whisk.
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6
Add butter and mix well.
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7
Add beaten egg yolks, heavy cream, and continue mixing.
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8
Add lemon juice, rum, and mix until the mixture starts to thicken.
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9
Pour in the twice sifted cake flour all at once, and stir well with a whisk.
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10
Lightly beat the egg whites with a hand mixer at high.
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11
Divide the granulated sugar into 3 portions, and whip after each addition.
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12
Once the meringue turns silky and it drips off of the whisk a bit when lifted, the whipping is done.
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13
This is done because if the meringue is whipped excessively, it will cause the surface to crack when baked.
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14
Pour 1/3 of the meringue into the mixture from Step 4 with a rubber spatula, and mix well.
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15
Pour the rest of the meringue, and fold together gently while spinning the bowl.
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16
Once the surface of the batter looks shiny, pour it into a cake pan lined with parchment paper or oiled with sprinkled flour.
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17
Tap the pan a few times from about 30 cm above on the countertop to remove big air bubbles.
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18
Fill a baking sheet with hot water, and place the cake pan in the center.
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19
Bake for 30 minutes in preheated oven at 150C (300F), reduce the temperature to 140C (284F) and bake further for about 30-40 minutes.
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20
Take it out of the oven once the surface turns golden brown, and remove from the cake pan once it's completely cool.
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21
Mix the apricot jam and 10% of water in a small container and microwave.
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22
Once the jam starts to reduce, brush it over the surface while it's still hot.
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23
The richness of cheese and the aroma of apricot jam are delicious.
