For 1 kg 300 g, you will need:
- 1
140 g butter - 2
300 g egg ( How to... ) - 3
380 g caster sugar - 4
20 g Vanilla sugar - 5
200 g cream - 6
340 g flour - 7
6 g baking powder - Total weight: 1,386 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 200 g cream and mix again.
Stage 4 - 3 min.
Sieve 340 g flour and 6 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,796 Kcal or 20,080 Kj | 75 gr | 661 gr | 213 gr |
| 240 % | 29 % | 62 % | 32 % |
| 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?
Some recipes that use 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.
3,479 1 hour 44 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.
4,272 1 hour 24 min.
Source
Home made, based on a recipe by Gaëtan Paris..
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Clear strawberry juice, Jam doughnuts, Breton sablé biscuit dough, Chocolate cream with a crunch, irish coffee mousse, Tarte Normande, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Naan, French Family Cake, Creamy plum and pear clafoutis, Chocolate cake, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate sweetcrust pastry, Crusty pistachio, almond and apricot flan, Kugelhof for Nanou, Koulibiak in pie dish, Kouign-amann brioche, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Cassoulet-style shepherd's pie., Lobster Thermidor, Mirlitons, Basic cake batter - the French way, ... All |
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