"Moelleux" cake batter
This French-style "moelleux" cake batter gives a softer, moister texture than a classic cake batter. It can be made plain or varied with different flavourings.
25K 6 3.3
Last modified on: January 26th 2022
Keywords for this recipe:For 650 g, you will need:
- 1
70 g butter - 2
150 g egg ( How to... ) - 3
190 g caster sugar - 4
10 g Vanilla sugar - 5
100 g cream - 6
170 g flour - 7
3 g baking powder - Total weight: 693 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 9 min. | 10 min. | 19 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Stage 2 - 2 min.
Stage 3 - 1 min.
Add 100 g cream and mix again.
Stage 4 - 3 min.
Sieve 170 g flour and 3 g baking powder into the mixture.
Stage 5 - 1 min.
And mix in thoroughly.
Stage 6 - 2 min.
Finish by adding the noisette butter and mix one last time.
Stage 7
Your "moelleux" cake batter is ready. Cover with plastic film and refrigerate until needed (it can very well be done the day before).
Stage 8
This recipe is only for the dough, but if you just want to make a cake with it, put it in a pan and bake at 360°F (180°C) for about 40 minutes.
Remarks
This recipe just covers how to make the basic batter. Please see the other recipes that include it for how use and bake it.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made, based on a recipe by Gaëtan Paris..
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,398 Kcal or 10,040 Kj | 38 gr | 331 gr | 106 gr |
| 120 % | 14 % | 31 % | 16 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 346 Kcal or 1,449 Kj | 5 gr | 48 gr | 15 gr |
| 17 % | 2 % | 4 % | 2 % |
How much will it cost?
- For 650 g : 1.95 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Little cakes with a chocolate and hazelnut centre
These little cakes have a chocolate and hazelnut ganache in the centre. This recipe is an opportunity to see the pâtisserie technique of insertion, which allows preparations to be elegantly hidden inside others.
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Leopard cake
Under this little name, which will please children a lot, is a marbled vanilla-chocolate cake where the chocolate is inserted in the form of lines, which gives to the cut this famous pattern, which imitates the coat of the leopard.
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Dijonnaise pear cake
This moist cake with a pear-dijonnaise centre is made with a "moelleux" batter. The pears are cooked first in blackcurrant-flavoured crème de cassis.
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This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Crunchy blackcurrant and mascarpone cream verrine, Tiramisu, Quince compote, You should not leave egg yolks in contact with sugar, Hazelnut and orange cake, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Buckwheat almond biscuits, Fish in a sesame crust, Nanou's chocolate cake, Pink Reims biscuits, Little chocolate and hazelnut fondants, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple and walnut cake, Gisèle's Pasties, Lime (or lemon) curd, Steak burger topped with egg, Koulibiak in pie dish, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Eggs Arsène, Potimarron and Parmesan tart, Baker's tuna and mushroom tart, Thin summer tart "à la grecque", Lobster Thermidor, ... All |
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