"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 1 kg 300 g, you will need:
- 1
0 kg 5 g butter - 2
10.6 oz Egg ( How to... ) - 3
0 kg 13 g caster sugar - 4
0.7 oz Vanilla sugar - 5
0 kg 7 g cream - 6
1 lb + 2.7 oz flour - 7
0.2 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 0 kg 7 g cream and mix again.
Stage 4 - 3 min.
Sieve 1 lb + 2.7 oz flour and 0.2 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 |
| 4,859 Kcal or 20,344 Kj | 75 gr | 742 gr | 213 gr |
| 243 % | 29 % | 70 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 351 Kcal or 1,470 Kj | 5 gr | 54 gr | 15 gr |
| 18 % | 2 % | 5 % | 2 % |
How much will it cost?
- For 1 kg 300 g : 3.90 €
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
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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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This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Santiago Cake, Strawberry, kiwi and mascarpone verrines, Quick orange marmalade, Old style brioche, Pistachio shortbread biscuits, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Cheese Soufflé, Rum babas, Chestnut and hazelnut biscuits, Almond macaroon cake, Kouign-amann brioche, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Grandma Solange's biscuits, "Oeufs rabattus" with leeks, Fresh pasta dough, Brownies, Crunchy salad, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Spaghetti Carbonara, Mushroom tart, Sliced cauliflower with 3 cheeses, Nanou's apple and almond cake, ... All |
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