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1
Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes.
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2
Combine the flour, remaining sugar, and salt in a mixing bowl.
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3
Add the yeast, milk, and eggs and beat until smooth.
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4
Add the butter and beat vigorously until the batter is silky.
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5
Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
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6
Lightly butter a 9-inch tart pan or cake pan.
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7
Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk.
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8
Set it in the pan and flatten it with your hands.
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9
Rub the softened butter all over the top, then cover with the sugar, using all of it.
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10
Let rise for 30 minutes.
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11
during the last 15 minutes, preheat the oven to 400F.
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12
Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 25 minutes.
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13
The surface should be covered with cracks.
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14
When done, let it cool briefly, then unmold and serve, still a little warm, with fruit and softly whipped cream.
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15
Variations: Add 1 teaspoon finely grated lemon zest to the batter along with 1/2 teaspoon vanilla extract or 1/2 teaspoon crushed anise seeds.
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16
A half cup of finely ground almonds and a drop of almond extract are also good additions.
