This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
"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.
49 K 3.3/5 (6 reviews)
20 min.
Easy
1.95 €
650 g
7 IngredientsLast 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
How much will it cost?
- For 650 g : 1.95 €
Change currency:
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
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.
30 K 1 hour 45 min.
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.
35 K 1 hour 25 min.
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.
38 K1 4 hours 10 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Nantes Tourton, Grapefruit cake, Lime (or lemon) curd, Blackcurrant liqueur, Clafoutis "Marie-Antoinette", ... See them all 365
Flour
Like these other recipes: Sausage mushroom and cheese crumble, Cigarettes Russes (Piroulines), Boeuf (beef) bourguignon, Chilli potato wedges, Dublin fruit scones, ... See them all 206
Egg
Like these other recipes: Shortcrust pastry (pâte brisée), Savoury mini-madeleines with 2 cheeses, Potimarron and Parmesan tart, Almond cream, Gâteau Basque , ... See them all 244
Cream
Like these other recipes: Crème brulée, Mushroom Pancakes au Gratin, Leopard cake, Leek and egg frichti, Nanou's egg rice, ... See them all 120
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible . July 4th 2018347 K4 2 hours 30 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010307 K 14.2 15 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The... April 3rd 20201.73 M 304.0 7 days 15 min.
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version. February 21th 2011408 K4.4 2 hours 55 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream. July 12th 2023342 K4.1 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.