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"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.

26K 3.3/5 based on 6 reviews

Last modified on: January 26^th 2022

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For 1 kg 950 g, you will need:

1 217 ml butter
2 450 ml Egg
3 570 ml caster sugar
4 30 ml Vanilla sugar
5 300 ml cream
6 795.6 ml flour
7 9 ml baking powder

Change these quantities to make: 325 g 650 g 1 kg 300 g 1 kg 950 g

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
9 min.	10 min.	19 min.

At what time:

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Step by step recipe

Stage 1 - 10 min.

In a small saucepan, prepare a noisette butter with 217 ml butter.

Leave to cool.

Stage 2 - 2 min.

Mix 450 ml Egg, 570 ml caster sugar and 30 ml Vanilla sugar in a small bowl with a whisk.

Stage 3 - 1 min.

Add 300 ml cream and mix again.

Stage 4 - 3 min.

Sieve 795.6 ml flour and 9 ml 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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 1 kg 950 g : 5.85 €

Change currency:

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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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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See all recipes that use it

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cannelés, Caramelized apple and walnut cake, Amaretti, Apricot jam with vanilla, Coconut sweetcrust pastry, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Carbonnade, Meatballs, Fougasse with bacon and Comté, Liège waffles, Rabbit civet "à la normande", ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Corsican tarts, Chocolate tart, Household cake (Gâteau de ménage), Sweetcrust pastry (pâte sablée), ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Eggs Arsène, Elsa's Comtoise galette, Apple macaronade, Escalope of veal in a cream sauce, ... All

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