"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
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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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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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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This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Caramelized apple and walnut cake, Like Bounty, Muffin dough, Sugar syrup, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Escalopes in a sesame crust, Poppy seed and lemon cake, Flaky brownie brioche, Chilli potato wedges, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Clafoutis batter, Grapefruit cake, Fish Mousselines, Mini Mont d'Or fondue with "spuds in blankets", Chestnut cake, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Du Barry soup, Bounty-style tart for Alison, Fish Mousselines, Tuna pasta, ... All |
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