I just went and searched and this is what I found'
Cake yeast (a.k.a. “fresh” yeast) and dry yeast can be used interchangeably, but cake yeast dissolves easier in the warm water.
The drawback to using cake yeast is that since it is fresh it will go bad long before dry yeast. If swapping one for another in a recipe,
1 envelope of dry yeast = 2 1/2 teaspoons (or 1/4 oz.) cake yeast.