Cake recipes, Fannie Farmer's Boston Cooking School Cook Book  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).Cakes can last much longer, some even improving with age (fruit cake).Readers from around the world turn to for a deep understanding of how science and technology shape our future.
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Torte is the German word for cake, with similar properties.
When tortes are multilayerd and fancifully decorated they are closer to gateaux EXCEPT for the fact they can last quite nicely for several days.
Cakes can be large or small, plain of fancy, light or rich.
Gateau is generally used for fancy, but light or rich, often with fresh decoration, such as fresh fruit or whipped cream.
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.
This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar). When removed the icing cooled quickly to form a hard, glossy [ice-like] covering.The first cakes were very different from what we eat today.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.Among the many pastries which were in high favor from the 12th to the 15th centuries in Paris and other cities were: echaudes, of which two variants, the falgeols and the gobets, were especially prized by the people of Paris; and darioles, small tartlets covered with narrow strips of pastry...Casse-museau is a hard dry pastry still made today'...petits choux and gateaux feuilletes are mentioned in a charter by Robert, Bishop of Amiens in 1311." ---Larousse Gastronomique, completely revised and updated [Clarkson Potter: New York] 2001 (p. The original dividing line between cake and bread was fairly thin: Roman times eggs and butter were often added to basic bread dough to give a consistency we would recognize as cakelike, and this was frequently sweetened with honey., the longest continuously published magazine in the U.