"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 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 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 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 |
| 1,199 Kcal or 5,020 Kj | 19 gr | 165 gr | 53 gr |
| 60 % | 7 % | 16 % | 8 % |
| 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 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 recipes that use 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.
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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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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: Pistachio tiramisu, Tart Tatin, Finger biscuits, Tarte Normande, Crunchy blackcurrant and mascarpone cream verrine, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Soft apple cookies, Arlesian Biscuits, Chocolate cake, Almond macaroon cake, Gâteau Breton (Brittany butter cake), ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Leek and artichoke tart à la piémontaise, Galette Charentaise, Apple Batter Puddings, Curried tuna cubes, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple "moelleux" cake, Green bean purée, Tuna pasta, Clafoutis batter, Courgette tart with mint, ... All |
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