1. Preheat the oven to 350*Prepare the bundt pan - grease and flour thoroughly to ensure nothing sticks into the pan after baking.
2. Sift together the flour, baking powder, salt and soda - at least a couple of times.
3. Beat the butter and cream cheese until light and creamy and then add in the sugar and beat until thoroughly aired and mixed. (About 5 minutes in my stand mixer)
4. Add in the eggs and yolks; one by one. Ensuring the batter is combined well before the next addition. Scrape down the sides as and when needed.
5. Add the lemon juice, lemon zest, rum and beat to combine.
6. Mix in the dry ingredients into the wet. Mix on low speed or by hand. Do not overmix. Finally add the raspberries and mix.
7. Pour the batter in the pan and bake on middle shelf for about 60 minutes or until a cake tester inserted comes clean.
8. Let it cool completely before unmoulding.( about an hour )
9. Just before unmoulding, prepare the syrup.

Syrup

1. Add the sugar and lemon juice into a small pan and set it on medium heat. Do not stir. Once the sugar melts, switch off heat, add in the rum and keep side.

Icing

1. Cream together the cream cheese and sugar until sugar sort of dissolves. Add in the milk and mix again.

Garnish

1. With a small brush, apply egg white on to a raspberry, roll it in sugar , lift and let it dry on a parchment paper. Repeat with all raspberries one by one.
2. Repeat with mint leaves.
3. Complete the cake
4. Unmould the cake, and pour the syrup over the cake making sure to evenly distribute it.
5. Ice the cake and apply garnish.