A great cake recipe for any occasion:
Workflow
* Sift the flour onto a baking board and press a well in the center.
* Pour in the water and sprinkle in the salt, spread the butter in cubes evenly over the edge of the flour.
* With hands as cool as possible, quickly work together to form a dough, keeping the butter cubes as lumps, so they must not completely combine with the flour.
* Roll out the dough to a sheet of 30 x 60 cm, as in the classic recipe for puff pastry, fold it three times in double tours and put it in the refrigerator for 5-10 min. after each tour. After the last storage in the refrigerator, prepare the puff pastry as described in the recipe, following all the rules that also apply to the classic puff pastry.
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