Let the cream cheese and unsalted butter come to room temperature, then beat with a hand mixer until creamy.

Add the powdered sugar and mix until the mixture becomes pale and smooth.

Add the egg yolks and mix well. Then add the heavy cream, milk, rum, vanilla extract, and lemon juice, mixing until combined. (At this point, start heating water for a water bath.)

In a separate bowl, beat the chilled egg whites with a hand mixer until they form small bubbles, then add half of the granulated sugar. After a while, add the rest of the sugar and continue beating until soft peaks form.

Add the cake flour to the mixture from step 3 and mix with a whisk until smooth.

Fold the meringue into the batter in three additions, mixing gently each time.

Pour the batter into a round pan lined with parchment paper. Place the pan in a larger baking dish filled with plenty of hot water. Bake in a preheated oven at 285°F (140°C) for 70 minutes, then increase to 340°F (170°C) and bake for another 3–5 minutes until golden brown.

Let the cake cool in the pan. Heat the apricot jam and brandy in a small saucepan, strain, and brush over the top of the cake.

Chill in the refrigerator for one day before serving!