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From the very earliest items, a large number of French provinces have produced cakes for which they are noted.

Thus Artois had gateau razis, and Bournonnais the ancient tartes de fromage broye, de creme et de moyeau d'oeulz.

At that time cake hoops--round molds for shaping cakes that were placed on flat baking trays--were popular. Many cakes made at this time still contained dried fruits (raisins, currants, citrons).

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.

Hearth cakes are still made in Normandy, Picardy, Poitou and in some provinces in the south of France.

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

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The first gateau were simply flat round cakes made with flour and water, but over the centuries these were enriched with honey, eggs, spices, butter, cream and milk.This is a wet and messy fetish site containing sexual content. By using this site, you confirm that you are of legal age and location to view this material, and you agree with our terms of use. 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.

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



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