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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.
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...
The word 'gateau' is derived from the Old French wastel, meaning 'food'.
The word gateau is the modern French descendant of Old French guastel, 'fine bread'; which is probably of Germanic origin.They were more bread-like and sweetened with honey. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills.The Oxford English Dictionary traces the English word cake back to the 13th century. Medieval European bakers often made fruitcakes and gingerbread. According to the food historians, the precursors of modern cakes (round ones with icing) were first baked in Europe sometime in the mid-17th century. The first icing were usually a boiled composition of the finest available sugar, egg whites and [sometimes] flavorings. The cake was then returned to the oven for a while.Although both terms can be used for savoury preparations (meat cakes or vegetable gateaux) their main use is for sweet baked goods.Cakes can be large or small, plain of fancy, light or rich.