This Matcha Boston Cream Pie updates the classic New England dessert with a grain free matcha sponge, a kinako flavored vegan pastry cream and topped with a white chocolate matcha glaze.
In a large sauce pan mix the milk, maple syrup and kinako together. Add in the agar agar and mix well. Then add in the arrowroot powder.
Bring to a running boil for 1 minute and then take off the heat and let it cool to room temperature.
Transfer to a bowl and cover with clink wrap. Make sure the cling wrap is placed right on top of the custard so that it doesn't form a skin.
Put in the refrigerator until assembly time.
Pre-heat oven to 325F and grease and line a 9 inch cake pan or two 6 inch cake pans.
In a large bowl combine the paleo flour, baking soda, salt and Aiya Cooking Grade Matcha. Stir well to blend.
In another bowl combine the butter, milk, maple syrup, vanilla and vinegar. Mix well and then add in the egg yolks.
In a stand mixer or using your bare arms and a whisk whip up the egg whites into very stiff peaks. It should be able to hold it's shape and be supper fluffy and white.
Add the custard mixture into the dry ingredients and mix well. Add in one big tablespoon of egg whites into this batter to make it easier to mix in the other egg whites with out breaking down the air you whipped in it so much.
In 2 batches add in the egg whites and slowing mix it into the batter until everything is nice and smooth.
Pour into your cake pans. If using the 9 inch pan bake for 20 minutes. If using the 6 inch cake pans check after 15 minutes. Use the toothpick method to test the doneness of the cake. If the toothpick comes out clean, it's done. If there is still cake batter on it check the cake in 2 minute intervals. You don't want to over bake.
Cook in the cake pan for 5 minutes and then unmold the cake or cakes on to a wire rack to cook fully. You must let it cool at room temperature as the core of the cake is still baking internally.
Once it has cooled completely wrap it in cling wrap and place in the refrigerator until it's assembly time.
Pour the milk into a small sauce pan and sift in the Aiya Cooking Grade Matcha Powder. Mix well. Bring to a slight boil on low/medium heat. Turn off the heat and add in the white chocolate. Mix well to melt the chocolate.
Transfer to a bowl to cool to room temperature and then refrigerate for at least 1 hour to get to a pouring consistency.
Place the unwrapped cake on a serving platter or cake stand and cut the cake in half if you used a 9 inch cake pan. I recommend using this method.
Spread all the custard all over the bottom layer all they way to the edges. You want some peeking out. Layer the top of the cake on the custard and press down lightly.
Drizzle the matcha glaze by starting in the middle and slowly pushing the glaze out to the edges. Put the assembled cake in the refrigerator for at least 3 hours and take out just when you are about to serve it.
Don't forget to add a candle if it's for a birthday!