1,495 easy and fully explained recipes, with +66K photos and 78 videos

"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.

37 K 3.3/5 (6 reviews)

20 min.

Easy

1.95 €

650 g

7 Ingredients

Last modified on: January 26^th 2022

For this recipe: I want to make it (386×) I made it (362×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 650 g, you will need:

1 72.24 ml butter
2 150 ml egg
3 190 ml caster sugar
4 10 ml vanilla sugar
5 100 ml cream
6 265.2 ml flour
7 3 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

Times for this recipe

Preparation: 9 min.

Cooking: 10 min.

All in all: 20 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.

In a small saucepan, prepare a noisette butter with 72.24 ml butter.

Leave to cool.

Stage 2 - 2 min.

Mix 150 ml egg, 190 ml caster sugar and 10 ml vanilla sugar in a small bowl with a whisk.

Stage 3 - 1 min.

Add 100 ml cream and mix again.

Stage 4 - 3 min.

Sieve 265.2 ml flour and 3 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	370 RDI=40 %	110 RDI=20 %	2,430 RDI=120 %	10,170 RDI: 120 %
Per 100 g	5 RDI=2 %	50 RDI=5 %	20 RDI=2 %	350 RDI=20 %	1,470 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Gluten

How much will it cost?

For 650 g : 1.95 €

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

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.
22 K 1 hour 45 min.

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.
24 K1 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.
26 K 1 hour 25 min.

This recipe uses (among others)