Preheat oven to 360 degrees F/ 180 degrees C. Line a 7 inch/ 18 cm spring form pan with a circle of parchment paper and grease well the inside of the pan.
In a small bowl combine flour and baking powder and mix well to blend.
Whip the egg white in a bowl. In another bowl beat the egg yolk with the sugar until thick and pale. Gradually add the flour mixture and the almond extract. At the end gently fold in the egg whites.
Transfer the batter to the prepared pan. Bake for about 15-20 minutes, until a toothpick inserted in the center comes out clean. Let cool completely before assembling the ice cream cake.
Ice Cream Layers:
In a large mixing bowl whip the cold cream until thick and creamy. In another bowl beat together mascarpone and sweetened condensed milk until smooth. Using a rubber spatula, gently combine the two mixtures. Divide the resulting filling in two parts.
Wash and dry out the pan where the cake layer was baked. Line it again with a circle of parchment paper and place the cake layer on the bottom.
Chop finely about ⅓ of the strawberries and fold them into one part of the ice cream filling. Pour the mixture on top of the cake layer in the pan. Place the pan in the freezer until preparing the rest of the filling.
Combine the rest of the strawberries with the sugar in a small saucepan. Place it over medium heat and bring it to simmer. Lower the heat and stir for about 5 minutes, until the mixture thickens. Remove from heat and let cool for 15 minutes.
Using a food processor/ blender puree the strawberries until smooth. With a rubber spatula fold the strawberry puree into the remaining part of the filling. Pour the resulting mixture in the cake pan. Place a cling film on top.
Freeze for about 6-8 hours, until firm. Decorate with fresh strawberries before serving.
Optionally you can use for the sponge layer 1 tbs all purpose flour and 1 tbs almond meal.
Store the ice cream cake in the freezer for up to three months.