This tasty speciality, created in the town of Douarnenez, combines the know-how of both bakers and confectioners: it is made from a base of bread dough topped with butter (unsalted or half-salted) and sugar, which is rolled out and then folded like a puff pastry to form a sort of thick biscuit.

Baking the cake in a very hot oven gives it its incredibly characteristic texture, with its captivating caramelised exterior.

Preparation time: 30 min – Cooking time: 25 min
Serves 6

• 500g flour
• 1 packet of dry bakers yeast
• 30cl warm water
• 300g butter
• 200g sugar
• 1 egg yolk

1. Mix the flour, yeast and water. Knead the dough for several minutes and cover with cling film before leaving to rise for an hour in a warm environment.
2. Once the dough has risen, roll it on the worktop using a rolling pin before distributing the pieces of butter over the surface. Sprinkle with sugar.
3. Fold two opposite edges of the dough into the centre, towards each ot her, before rolling. Repeat the process three times, rotating the pastry 90° each time.
4. Place the pastry in a cake tin, buttered and floured beforehand. Brush with the egg yolk.
5. Cook for 25 minutes in an oven preheated to 200°C

Suggested accompaniment: pieces of crunchy apple, slightly acidic to contrast the sweetness of the cake.