Mix the flour, baking powder, cinnamon and clove in a bowl. 

Beat the sugar and eggs on high speed for about 15’ minutes until the mixture has thickened and turned a lemony colour. Add the flour mixture, little by little while mixing with a spoon. Then, softly stir in the walnuts taking care that the eggs don't lose their volume. Butter a No 30 baking tray and pour in the mixture. Bake at  175º for 30’ minutes. Remove from the oven and let it cool. 

Put the sugar and water in a small pot and boil for 5’ minutes. Remove from heat and add the cognac. Then, sprinkle the cold cake with the hot syrup. 

Put the sugar, flour and a bit of salt in a deep pan and slowly add the hot milk while stirring. Next, add the egg yolks, slightly beaten. Boil the pudding over low heat until it thickens. As soon as you remove it from heat, add the vanilla powder and let it cool, stirring from time to time to prevent a skin from forming on the surface. Add the whipped cream and stir the cold pudding softly. Then, pour the mixture over the cold, syrupped cake. Sprinkle with cinnamon and roughly ground walnuts. Place the spatoula in the fridge for a few hours until it gets cold and the pudding stiffens.