Gâteau, cake, and torte are all terms that essentially mean ‘cake’ in their respective languages—French, English, and German. Despite their linguistic similarities, these desserts differ in their composition and presentation. Gâteaux and tortes generally use less flour than traditional cakes, sometimes substituting it with breadcrumbs or ground nuts. While all can be layered, tortes often aim for multiple thin layers with fillings like fruit, jam, or mousse, and are sometimes topped with a chocolate glaze or fondant for decoration and preservation. In contrast, gâteau is characterized by its rich fillings sandwiched between layers of sponge cake, often necessitating consumption on the same day due to spoilage concerns. Cakes, commonly enjoyed in America, can vary in flavor and icing but typically consist of fewer, thicker layers.