Melt the unsalted butter. Set aside 30g of the melted butter to use later for the topping.
In a bowl, mix 2 eggs with 120g of the melted butter, 150g flour, baking powder, and grated apples. Stir in 0.5 tsp ground cinnamon and the chopped walnuts to finish the cake batter.
In another bowl, prepare the cream by mixing 250g cream cheese, the cooking cream, 50g sugar, 2 tbsp flour, and the remaining 2 eggs.
Spread half of the apple cake batter evenly in a lined, round baking pan. Cover it with half of the cream cheese mixture. Add the remaining apple batter in dollops across the surface, followed by the rest of the cream cheese mixture similarly distributed in dollops.
Make a crunchy topping by mixing the reserved 30g of melted butter, brown sugar, and 1 tbsp ground cinnamon. Spoon this topping over the cake and swirl it gently with the handle of a fork to create a marbled effect.
Bake in the oven at 180°C (350°F) with the fan setting on for 40 to 45 minutes.
Remove the cake from the oven and let it cool completely.
Chop the 2 whole apples and cook them in a pan with 2 tbsp of sugar until they are beautifully caramelized.
To decorate, spread the remaining 200g of cream cheese evenly over the top of the cooled cake, then pile the caramelized apples in the center.
Cook it hands-free.
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