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1
Preheat oven to 375F.
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2
Spray 9-inch-diameter springform pan with nonstick spray.
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3
Sift flour, baking powder, and salt 3 times into medium bowl.
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4
Using electric mixer, beat sugar and butter in another medium bowl until blended.
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5
Add egg and vanilla; beat until thick, about 3 minutes.
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6
Beat in dry ingredients in 3 additions alternately with milk.
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7
Spread batter in pan (layer will be thin).
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8
Bake cake until tester inserted into center comes out clean, about 15 minutes.
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9
Cool cake in pan on rack.
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10
Remove pan sides.
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11
Cut enough off top of cake to make 1/2-inch-thick layer.
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12
Reattach pan sides, leaving cake layer in pan.
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13
Whisk first 5 ingredients in large bowl to blend.
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14
Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer.
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15
Gradually whisk hot cream mixture into yolk mixture.
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16
Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).
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17
Strain custard into large bowl; set over pot of ice and water.
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18
Cool 1 hour, stirring often, then chill 1 hour.
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19
Process custard in ice cream maker according to manufacturer's instructions.
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20
Spread ice cream over cake in pan.
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21
Cover and freeze until firm, at least 4 hours and up to 2 days.
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22
Stir 1/2 cup water and sugar in heavy large saucepan.
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23
Add half of berries and bring to boil.
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24
Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes.
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25
Pour into medium bowl; gently stir in remaining berries.
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26
Cover and chill until cold, at least 3 hours and up to 1 day.
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27
Using hot knife, cut around pan sides to loosen ice cream cake.
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28
Remove pan sides.
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29
Transfer cake to platter.
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30
Spoon half of berry topping onto center of cake.
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31
Cut cake into wedges and serve, passing remaining topping separately.
