This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
"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.
49 K 3.3/5 (6 reviews)
20 min.
Easy
1.95 €
650 g
7 IngredientsLast modified on: January 26th 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.
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.
Stage 2 - ⌛ 2 min.
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
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
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.
38 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.
35 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.
30 K 1 hour 45 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Quick orange marmalade, Blackberry and almond fondant tart, Strawberry feuilleté, Basic cake batter - the French way, Finger biscuits, ... See them all 364
Flour
Like these other recipes: Chestnut and hazelnut biscuits, Nanou's chocolate cake, Crackers, Toffee apple upside-down cake, Flaky brownie brioche, ... See them all 206
Egg
Like these other recipes: Oat shortbread biscuits, Spinach Omelette, How to cook hard-boiled eggs properly , Cannelés, Croque-monsieur complet, ... See them all 244
Cream
Like these other recipes: Coconut-vanilla cream for Elsa , Bounty-style tart for Alison, Escalope of veal in a cream sauce, Lobster Thermidor, Chocolate cream, ... See them all 120
Other recipes you may also like
Four quarters (adding fruit)
To improve a "four quarters" cake. February 21th 2011188 K4.5 35 min.
Stuffed baguette
This baguette is "stuffed", rather than merely filled: hollowed out and refilled with a tasty mix of sautéed onions, fried bacon bits and eggs, before browning in the oven. A useful way to use up a leftover baguette, even if it is already going dry. It makes a great dish that children love, and grown ups, too! September 11th 2019124 K3 55 min.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie. November 22th 202353 K 1 hour 2 min.
Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons). February 28th 202144 K3 2 hours 1 min.
Leek and broccoli "à la flamande"
Leeks "à la flamande" (Flemish style) are traditionally served with melted butter mixed with chopped hard-boiled eggs. In this version with broccoli, the vegetables are steamed and the sauce is pepped up with a little mustard. December 12th 202144 K 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.