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Thus Artois had gateau razis, and Bournonnais the ancient tartes de fromage broye, de creme et de moyeau d'oeulz.Hearth cakes are still made in Normandy, Picardy, Poitou and in some provinces in the south of France.

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In France, Antonin Careme [1784-1833] is considered THE premier historic chef of the modern pastry/cake world.Gateau is generally used for fancy, but light or rich, often with fresh decoration, such as fresh fruit or whipped cream.Whereas a cake may remain fresh for several days after baking or even improve with keeping, a gateau usually includes fresh decoration or ingredients that do not keep well, such as fresh fruit or whipped cream.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).