1,559 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.

51 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

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.
43 K1 4 hours 10 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.

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.
37 K 1 hour 25 min.

This recipe uses (among others)