Preheat the oven to 350 and grease a 9-inch springform pan (cake will rise so make sure that you are using a tall pan not a short cake pan).

Peel core and dice the apples. Set aside.

Using a whisk attachment, beat eggs and sugar on high, for a 2-3 of minutes, until light-yellow, thickened and about triple in size.

Lower the speed to low and beat in vanilla and flour. Quickly mix baking soda and vinegar and add it to the batter.

Mix batter and apples and transfer it to the prepared springform pan. Bake for 55-60 minutes.Take out and let the cake rest for 10 minutes. Run a butter knife carefully along the edges of the cake to separate it from the pan.

Cut the apples in half and cut out the core. Slice apples very thin. Prepare a bowl of ice-cold water and set aside. Boil a large pot of water and blanch sliced apples in boiling water for little less than a minute, to soften them. Take apple slices out of boiling water and place them into the bowl with cold water to stop the cooking process. Take them out after they cooled down and place on paper tower to soak excess water.

Arrange the apple slices on top of the cake, in circles, starting from outer layer working to the center, to form a rose.

In a small sauce pot, over medium heat, heat up heavy cream.

Add powder sugar and cinnamon. Whisk until all smooth and heated through. Let it cool just a little but not too much or it will start to harden.

Drizzle the glaze all over the cake.