"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.
53 K 3.3/5 (6 reviews)590604
Last modified on: January 26th 2022
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: 695 grams
Times for this recipe
Preparation
9 min.
Cooking
10 min.
All in all
20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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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..
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 5 g RDI=8 % | 53 g RDI=20 % | 15 g RDI=21 % | 350 kcal RDI=18 % | 1,468 kJ RDI=18 % |
| Whole recipe | 37 g RDI=58 % | 371 g RDI=140 % | 106 g RDI=146 % | 2,429 kcal RDI=121 % | 10,171 kJ RDI=121 % |
How much will it cost?
For 650 g
1.95 €
Per "Moelleux" cake batter
0.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
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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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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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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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