"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 950 g, you will need:
- 1
7.6 oz butter - 2
15.8 oz egg ( How to... ) - 3
1 lb + 4.1 oz caster sugar - 4
1.1 oz Vanilla sugar - 5
10.6 oz cream - 6
1 lb + 12.0 oz flour - 7
0.3 oz baking powder
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 10.6 oz cream and mix again.
Stage 4 - 3 min.
Sieve 1 lb + 12.0 oz flour and 0.3 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 |
| 7,194 Kcal or 30,120 Kj | 113 gr | 992 gr | 319 gr |
| 360 % | 43 % | 94 % | 48 % |
| 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 950 g : 5.85 €
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
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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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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This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Far Normandy-Brittany, Amandier (gluten-free almond cake), New tiramisu, "Psychedelic" sandwich bread, Caramelized pear custard tart, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Bonnevaux apple tart, Little Christmas biscuits, Spinach and Comté Loaf, Milk rolls, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Tatin apples with mascarpone cream, Shakshuka, Fresh pasta dough, Escalopes in a sesame crust, Prune Far, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Ramekins of duchess potatoes, Quick chicken curry, Spinach and Mushrooms with Pesto, Quartet of brassicas with cream , ... All |
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