"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 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.
Source
Home made, based on a recipe by Gaëtan Paris..
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?
- 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 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: Strawberry feuilleté, Corsican tarts, Gâteau Basque , Lime crémeux, Sandwich bread, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Bechamel sauce, Meatballs, Savoury mini-madeleines with 2 cheeses, Celeriac and sesame soup, Sauce Normande (for fish), ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Piedmont pyramids, Fish in a seed crust, Cannelés, Rich hazelnut buttercream, Kouign-amann brioche, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Fish Mousselines, Spicy roast cauliflower gratin, Green bean purée, Hearty leek and sprout soup, New tiramisu, ... All |
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