Dissolve the baker╒s yeast in 5 tablespoons of warm water. Place the flour in a mixing bowl, make a well, add the salt and the bubbling yeast, gradually adding the rest of the water and kneading into a light and supple but sticky dough. Leave to rise until doubled in volume in a warm place. Flour the work surface and flatten the dough out by hand into a square. Soften the butter into a paste, place it on the dough, adding the sugar. Fold the edges of the dough over, sealing the butter and sugar into the dough. Flatten out by hand again, fold the edges to the center again, repeat the procedure 3 or 4 times, without flattening the dough too thin. Place the dough into the buttered pan, flatten it out to line the pan and bake in a hot oven (440 F) until the top has started to color. Sprinkle generously with sugar, lower the oven to 410 F, bake for 10 minutes, then lower to 300 F until done (the cake is ready when it no longer bends while lifting it). If necessary, cover with wax paper in order not to let the top get too brown.
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For a 10 inch round pan:
1 2/3 cups flour
1 tbsp baker╒s yeast
1 pinch salt
1 cup water
1 cup butter
1 1/4 cups sugar
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160
mn
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35
mn
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This cake is better served warm, so gently warm in the oven to serve.
