Pousse Cafi (poos kah-fay) Gateau is a rich and colourful dessert cake, flavoured with brandy and covered with a blend of different liqueur icings. The cake derives its name from the layered liqueur drink of the same name.
6 oz. plus
2 teaspoons butter
8 oz. sugar
10 oz. flour
2½ teaspoons baking powder
4, teaspoon salt
4 fl. oz. brandy
2 tablespoons milk
3 fl. oz. single cream
4 oz. unsalted butter
1 lb. icing sugar
2 teaspoons green Chartreuse
2 drops green food colouring
2 teaspoons orange-flavoured liqueur
3 drops orange food colouring
2 teaspoons brandy
2 drops yellow food colouring
2 teaspoons cherry brandy
3 drops red food colouring
2 teaspoons Parfait Amour
2 drops purple food colouring
Preheat the oven to moderate 350’F (Gas Mark4,180°C).
With the 2 teaspoons of butter, grease an 8-inch round cake tin and set aside. In a large mixing bowl, cream the remaining butter with a wooden spoon until it is light and fluffy. Add the sugar and beat the mixture until it is smooth and creamy, Sift the flour, baking powder and salt into a medium-sized mixing bowl and stir well to mix.
Beat the eggs into the creamed mixture, one at a time, adding a tablespoon of the flour mixture with each egg.
With a large metal spoon, fold in the remaining flour mixture. Stir in the brandy, milk and cream, stirring until all the ingredients are thoroughly combined.
Spoon the cake batter into the prepared cake tin, smoothing it down with the back of the spoon. Place the tin in the centre of the oven and bake the cake for If to 2 hours or until a skewer inserted into the centre of the cake comes out clean and dry.
Remove the tin from the oven and allow the cake to cool for 3 minutes.
Run a knife around the edge of the cake and turn the cake out on to a wire rack. Set aside to cool completely.
While the cake is cooling, make the icing. In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is light and fluffy. Stir in the icing sugar and beat the mixture until it is smooth and creamy. Divide the icing into 5 equal parts and place them in small mixing bowls.
Using a small wooden spoon, beat the Chartreuse and green food colouring into one bowl, beating until the icing is smooth and evenly coloured. Beat the orange-flavoured liqueur and orange food colouring into the second bowl, the brandy and yellow food colouring into the third, the cherry brandy and red food colouring into the fourth and the Parfait Amour and purple food colouring into the last bowl.
Using a large, sharp knife, cut the cake into 3 layers. Place 1 layer on a serving plate and spread it with 2 tablespoons of the green icing. Cover with another layer of cake and spread it with 2 tablespoons of the orange icing. Cover the icing with the remaining cake layer.
Spread each icing in sections over the top and sides of the cake, until all the icing has been used up and the cake is completely covered. Using a flat-bladed knife, gently swirl the colours into one another to make a decorative pattern.
Place the cake on a serving plate and serve immediately.
A very unusual and decorative cake, Pousse Cafe Gateau is made with five different liqueurs and food colours.