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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.

24K 6 3.3

Last modified on: January 26^th 2022

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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: 693 grams

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

Change measures: Metric

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How long does 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 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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,398 Kcal or 10,040 Kj	38 gr	331 gr	106 gr
120 %	14 %	31 %	16 %

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 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 recipes that use 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.
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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: Toffee apple upside-down cake, Flambéd bananas , Caramel rice pudding, Chestnut cake, Nougatine, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Mouna, Carbonnade, Panettone, Prune Far, Oaty walnut cake , ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Hamburgers, Sweetcrust pastry (pâte sablée), Cheese Soufflé, Breton galettes (pancakes), ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Crunchy verrines, Cheese tart, Breton Pie, Chocolate rolls (petits pains), Baker's tuna and mushroom tart, ... All

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