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In France, the word 'gateau' designates various patisserie items based on puff pastry, shortcrust pastry (basic pie dough), sweet pastry, pate saglee, choux pastry, Genoese and whisked sponges and meringue...

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When tortes are multilayerd and fancifully decorated they are closer to gateaux EXCEPT for the fact they can last quite nicely for several days.

Cake & gateau: definitions & examples "Cakes and gateaux.

Since the Second World War, however, usage of the term has honed in on an elaborate 'cream cake': the cake element, generally a fairly unremarkable sponge, is in most cases simply an excuse for lavish layers of cream, and baroque cream and fruit ornamentation...

The word gateau is the modern French descendant of Old French guastel, 'fine bread'; which is probably of Germanic origin.

It was not until the middle of the 19th century that cake as we know it today (made with extra refined white flour and baking powder instead of yeast) arrived on the scene. The Cassell's New Universal Cookery Book [London, 1894] contains a recipe for layer cake, American (p. Butter-cream frostings (using butter, cream, confectioners [powdered] sugar and flavorings) began replacing traditional boiled icings in first few decades 20th century.

In France, Antonin Careme [1784-1833] is considered THE premier historic chef of the modern pastry/cake world.

You will find references to him in French culinary history books.

Cake recipes, Fannie Farmer's Boston Cooking School Cook Book [1918] What is the difference between cake, gateau and torte? It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made (gateaux des roi).

They are variously called fouaces, fouaches, fouees or fouyasses, according to the district...

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