Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and cloves in a saucepan and boil for 1 minutes.
Remove the peel and cloves and cool.
Meanwhile, using an electric mixer, beat the egg yolks until light and lemon colored, and gradually add the remaining 1 1/2 cups sugar.
In a separate bowl, mix the Cognac, vanilla extract, and baking soda and slowly add to the yolks and sugar.
Combine zwieback, walnuts, and cinnamon, and gradually add to the batter, mixing on low speed.
Meanwhile, beat the egg whites until soft peaks form.
Slowly fold into the cake batter, then pour into a greased 15 1/2x11x2 baking pan.
Bake in a 35 degree oven for 3 minutes, or until a deep chestnut color.
Remove from the oven and set on a wire rack.
Spoon the cooled syrup over the cake and allow it to cool in the pan.
Cut into traditional diamond shapes, according to desired size.
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