How to make
Beat the 4 eggs with the sugar to obtain a fluffy cream - until whitened. Gradually add the flour with baking powder and vanilla to the egg mixture while beating nonstop.
Peel the apples, clean and dice them into 1/2″ (1 cm) cubes. Roll them well in the cinnamon and cocoa.
Pour the mixture into an oiled and floured tray, distribute the apple cubes on top. Bake at 360°F (180 °C) about 30 min. or until the cake gains a nice crisp.
For the topping, beat the 2 eggs and leave the butter to soften at room temperature.
Caramelize the sugar in a container on the stove. Remove from the heat and gradually add the butter, honey, mashed (not finely) walnuts and beaten eggs.
Return the caramel mixture to the stove for another 2-3 min., continue beating intensely.
After a few min., pour the hot caramel topping over the cake and leave it for at least an hour prior to serving, for it to cool and harden.
