Rose Meringue & Black Sesame Ice Cream Cake

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  Step 1

  Start by roasting the sesame seeds in a frying pan over a gentle heat. After a few minutes, they will start to pop like popcorn. When most of the seeds have popped, remove from the heat.

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  Step 2

  Pour half of the sesame seeds into a blender and blitz until powdered. Place in a bowl and stir in the maple syrup to form a thick paste.

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  Step 3

  Divide the eggs and place the egg whites to one side (we'll use these to make our meringue later) and pop the yolks in to a mixing bowl with the sugar.

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  Step 4

  Beat together the eggs and sugar with an electric mixer until combined.

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  Step 5

  Mix in the sesame seed and maple syrup paste along with the remaining whole sesame seeds.

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  Step 6

  Slowly whisk in the milk until combined.

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  Step 7

  Pour into a saucepan and heat over a gentle heat, stirring constantly until the mixture forms a thick custard.

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  Step 8

  Remove from the heat and mix in the whipping cream before pouring in to a container and placing in the freezer. Remove from the freezer every two hours and whisk to remove ice crystals. Repeat 3 times throughout the day.

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  Step 9

  Make the cake by creaming together the sugar and butter and whisk in the two eggs. Sift in the flour and baking powder and mix to form a thick batter.

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  Step 10

  Divide between two circular baking pans and bake in an oven for 30 minutes at 220'C.

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  Step 11

  Whisk the egg whites until they form thick peaks and then add the sugar in thirds, whisking for 10 seconds before adding the the next third. Stir in the rose water.

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  Step 12

  Sift the icing sugar in to the meringue and fold into the mixture.

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  Step 13

  Spread the meringue on to a baking tray lined with wax paper and sprinkle with the sliced almonds. Bake in an oven preheated to 110'C for an hour an a half until hard.

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  Step 14

  Remove the meringue from the oven and leave to cool.

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  Step 15

  Cut the meringue in to small chunks.

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  Step 16

  When the ice cream is ready, remove it from the freezer and stand at room temperature for a few minutes until it's ready to scoop.

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  Step 17

  Spread half of the ice cream evenly over the bottom half of the cake.

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  Step 18

  Place the second cake on top and spread the remaining ice cream on top.

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  Step 19

  Sprinkle the meringue on top of the cake before returning to the freezer.

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  Step 20

  Top the cake with fresh raspberries before serving.

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