"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.
24K 6 3.3
Last modified on: January 26th 2022
Keywords for this recipe:For 1 kg 950 g, you will need:
- 1
1 cup butter - 2
2 cups egg ( How to... ) - 3
2 ½ cups caster sugar - 4
2 tablespoons Vanilla sugar - 5
1 1⁄3 cup cream - 6
3 1⁄3 cups flour - 7
½ tablespoon 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 1 1⁄3 cup cream and mix again.
Stage 4 - 3 min.
Sieve 3 1⁄3 cups flour and ½ tablespoon 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
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.
11K1 4 hours 10 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.
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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: Citrus crunch, Pears in red wine with blackcurrant , Rice pudding (riz au lait), Passion fruit jellies, Shortcrust pastry (pâte brisée), ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Jam doughnuts, Prune Far, Soft apple cookies, Clafoutis batter, Mouna, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Fish in a seed crust, How to cook hard-boiled eggs properly , Basic cake batter - the French way, Spinach fritters, Mascarpone fondant with two lemons, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Grapefruit moelleux, Spinach à la Lorraine, Coconut-vanilla cream for Elsa , Potimarron (Japanese chestnut pumpkin) purée, Crunchy verrines, ... All |
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