The article explores the distinction between a gâteau and a cake, highlighting that in French culinary terms, gâteaux are more refined and sophisticated versions of cakes. Notably referenced in the Larousse Gastronomique, gâteaux are characterized by their height, lighter texture, and the use of fresh ingredients like fruits and cream. Historically, gâteaux originated from basic baked flour and water, evolving over time into the luxurious desserts we enjoy now. The differences in preparation and presentation solidify gâteaux's special status in culinary arts.
According to the Larousse Gastronomique, a cake and a gâteau are classified differently; while every gâteau is a cake, not every cake can be called a gâteau.
Originally, gâteaux were simple baked blocks made of flour and water, evolving into the sophisticated desserts known today, enriched with cream and eggs.
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