You will find references to him in French culinary history books.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).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...
Terminologically, too, the earliest English cakes were virtually bread, their main distinguishing characteristics being their shape--round and flat--and the fact that they were hard on both sides from being turned over during baking..England the shape and contents of cakes were graudally converging toward our present understanding of the term.
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 Victorian England cookery writers used 'gateau' initially to denote puddings such as rice baked in a mould, and moulded baked dishes of fish or meat; during the second part of the century it was also applied to highly decorated layer cakes.
Judging by the amount of space given to directions for making these in bakers' manuals of the time, they were tremendously popular... The primary meaning of the word 'gateau' is now a rich and elaborate cake filled with whipped cream and fruit, nuts, or chocolate. Generally, the round cakes we know today descended from ancient bread. They were typically fashioned into round balls and baked on hearthstones, griddles, or in low, shallow pans.