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