"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.
28K 3.3/5 based on 6 reviews
Last modified on: January 26th 2022
Keywords for this recipe:For 325 g, you will need:
- 1
1.3 oz butter - 2
0 kg 2 g Egg ( How to... ) - 3
0 kg 3 g caster sugar - 4
0.2 oz Vanilla sugar - 5
1.8 oz cream - 6
0 kg 4 g flour - 7
0.07 oz baking powder
How long will 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 1.8 oz cream and mix again.
Stage 4 - 3 min.
Sieve 0 kg 4 g flour and 0.07 oz 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 |
| 1,215 Kcal or 5,087 Kj | 19 gr | 186 gr | 53 gr |
| 61 % | 7 % | 18 % | 8 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 350 Kcal or 1,465 Kj | 5 gr | 53 gr | 15 gr |
| 18 % | 2 % | 5 % | 2 % |
How much will it cost?
- For 325 g : 0.98 €
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.
15K 1 hour 44 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.
13K1 4 hours 10 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.
18K 1 hour 24 min.
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Lime crémeux, Panna cotta, Amaretti, Peach and verbena feuilleté, Hazelnut and orange cake, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Checkerboard biscuits, Chocolate sweetcrust pastry, Almond tuiles, Parmesan cauliflower cheese, Chestnut Fudge Cupcakes, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut Fudge Cupcakes, Spinach and Comté Loaf, Oat shortbread biscuits, Amandier (gluten-free almond cake), Leek and tuna loaf, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Gratin of beet tops and potatoes, Elsa's Comtoise galette, Mushroom Pancakes au Gratin, Clementine Chantilly, Du Barry soup, ... All |
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