"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
35 g butter - 2
75 g Egg ( How to... ) - 3
95 g caster sugar - 4
5 g Vanilla sugar - 5
50 g cream - 6
85 g flour - 7
2 g baking powder - Total weight: 347 grams
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 50 g cream and mix again.
Stage 4 - 3 min.
Sieve 85 g flour and 2 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 |
| 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
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.
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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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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This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Home-made terrine of foie gras, Passion fruit jellies, Norman flambéed apples, Lime crémeux, Apple custard tart, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Finger biscuits, Caramelized apple rice pudding, Panettone, Pretzels, Chilli potato wedges, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: How to cook hard-boiled eggs properly , Toffee apple upside-down cake, Sesame fried scampi, Shiitake eggs, Vegetable clafoutis, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Gratin Comtois, Soft apple cookies, Lobster Thermidor, Spaghetti Carbonara, New York style pasta, ... All |
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