• Preheat oven to 350°F and prepare two 8-inch cake pans with butter and parchment rounds.
• Sift together the flour, baking powder, salt and cinnamon, set aside.
• In a stand mixer whip the eggs until light. Slowly add the sugar and whip until light and fluffy, about 3-5 minutes. Add the hot water and vanilla, beat for another minute. Remove from mixer and gently fold in the sifted flour.
• In a clean bowl whip the egg whites until stiff peaks, but don't let them get dry or they will be hard to fold into the batter. Gently fold the egg whites into the cake batter.
• Divide evenly (they will not be very deep) into the prepared pans and bake for about 20-25 minutes or until the top is golden brown and a tester comes out clean. Set aside to cool completely.

Pastry Cream

• Bring the milk, 1 tablespoon sugar, vanilla bean and cinnamon stick to a gentle simmer. Remove from heat and cover the pot. Let sit for at least 20 minutes, but as long as 8+ hours. The longer you let the spices steep in the milk the more intense the flavor will be.
• Follow these directions for making the pastry cream. Cool completely! Once the pastry cream is cooled it will set up to be pretty stiff, you will have to stir it or even whip it in your mixer to break it up and make it smooth again.
• Whip the creme fraiche in your mixer until stiff peaks. Fold the creme fraiche into your pastry cream.
• Spread the pastry cream onto one layer of your cake and cover with the other later. Cover with plastic wrap and refrigerate for at least 45 minutes to allow the pastry cream to set up again.

Chocolate Glaze

• Melt all together over a double boiler until completely smooth. Remove from heat and allow to cool slightly. The chocolate should not be too hot and runny or it won't cling to the cake nicely.
• Pour the chocolate glaze over the top of the cake and allow to drip over the sides. You will want to use Spatula to spread it evenly.
• To cut the cake evenly use a very thin bladed Knife that has been dipped in hot water and wiped dry.