1,565 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

"Moelleux" cake batter

Name: "Moelleux" cake batter
Prep time: 9 min
Cook time: 10 min
Total time: 19 min
Yield: 650 g
Cuisine: French
Ingredients: 70 g butter; 150 g egg; 190 g caster sugar; 10 g vanilla sugar; 100 g cream; 170 g flour; 3 g baking powder

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.

52 K 3.3/5 (6 reviews)

20 min.

Easy

1.95 €

650 g

7 Ingredients

Last modified on: January 26^th 2022

For 650 g, you will need:

1 70 g butter
2 150 g egg ( How to... )
3 190 g caster sugar
4 10 g vanilla sugar
5 100 g cream
6 170 g flour
7 3 g baking powder
Total weight: 695 grams

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 70 g butter.

Leave to cool.

Stage 2 - ⌛ 2 min.

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

Stage 3 - ⌛ 1 min.

Add 100 g cream and mix again.

Stage 4 - ⌛ 3 min.

Sieve 170 g flour and 3 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

	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 %

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

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.
38 K 1 hour 25 min.

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.
34 K 1 hour 45 min.

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.
44 K1 4 hours 10 min.

This recipe uses (among others)