Cooking Instructions
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Step 1
Preheat the oven to 165 degrees C (330 degrees F). Grease an 8-inch spring form cake pan with
Butter (to taste)
and line with parchment paper.
Step 2
Crush
Digestive Biscuits (120 g)
with a rolling pin in a zip lock bag until they are like crumbs, then add the
Butter (80 g)
and
Almond Meal (15 g)
, mix well. Press the biscuit crumbs with your hand at the bottom of the lined cake pan.
Step 3
Separate the
Eggs (3)
. Set the egg whites and egg yolks aside.
Step 4
Beat the Egg Yolks and
Caster Sugar (30 g)
until pale. Beat in
Cream Cheese (250 g)
, zest and juice from
Lemon (1)
,
Rum (15 mL)
and
Vanilla Extract (5 mL)
, mix well.
Step 5
Pour in
All-Purpose Flour (80 g)
and
Almond Meal (15 g)
, mix well and transfer to a large bowl. Mix in the
Dried Fruit Mix (100 g)
and fold well with a rubber spatula.
Step 6
In a clean bowl, whisk the Egg Whites till foamy. Add
Granulated Sugar (35 g)
in batches and whisk to stiff peak, then fold into the cheese cream mixture in 3 batches with a rubber spatula.
Step 7
Put into the prepared cake pan and drop more dried mixed fruit on top. Bake in preheated oven at 165 degrees C (330 degrees F) for about 55-60 minutes.
Step 8
Brush cake with a mix of
Apricot Jam (20 g)
and
Water (8 mL)
, and let it cool. Then chill the cake for 2-3 hours before removing it from the pan to cut and serve. Enjoy!
