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You will find references to him in French culinary history books.
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.
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.
This is due to primarily to advances in technology (more reliable ovens, manufacture/availability of food molds) and ingredient availability (refined sugar). When removed the icing cooled quickly to form a hard, glossy [ice-like] covering.
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).
Cakes can last much longer, some even improving with age (fruit cake).