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In medieval and Elizabethan times they were usually quite small...

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.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'.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.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.Cakes can last much longer, some even improving with age (fruit cake).Torte is the German word for cake, with similar properties.Since the Second World War, however, usage of the term has honed in on an elaborate 'cream cake': the cake element, generally a fairly unremarkable sponge, is in most cases simply an excuse for lavish layers of cream, and baroque cream and fruit ornamentation...