Keep beating until it forms firm peaks. Make sure you don’t over beat it.
Scoop ¼ of meringue and add it to the milk & cheese mixture and mix well.
Pour 1/3 of this new mixture into the bowl of meringue. Mix gently with spatula. Repeat twice until everything is mixed.
Slowly pour the batter into the cake pan. Hold the pan and gently shake side to side so the surface of the batter is flat. If you see bubbles on the surface, break them with toothpick.
Place cake pan onto the baking sheet. Pour hot water into the baking sheet. Put it in the oven and bake for 20 minutes. Make sure you have enough space above the cake pan as the batter will rise.
After 20 minutes, lower the temperature to 280F and bake for additional 40 minutes. Add hot water if the water inside vaporize. If it rises too much, place aluminum foil over the cake so the top part of the cake won’t burn. While you wait, heat up apricot jam and water in a small pot. Do not boil.
It’s done if you poke the cake with toothpick and nothing sticks to the toothpick. Take it out and cool the cake.
Brush warm apricot jam/water mixture on top of the cake. Let it cool for about 20 minutes. As it cools down, the cake will shrink down, making it easier for the parchment paper to come off.
Peel off the parchment paper and enjoy! It tastes even better if you rest the cake in the refrigerator overnight.