Blood Orange Curd Crêpe Cake

The first slice into this cake always feels like opening a gift. I started making it after stumbling on a carton of blood orange curd at a specialty market, unsure what to do with its jewel-toned brilliance. A friend mentioned her grandmother used to stack crêpes with jam and cream for birthdays, and suddenly the idea clicked. Now it sits on my counter during late winter gatherings, glowing crimson through pale layers, and every guest leans in a little closer before the knife even touches down.

I made this for a friend's bridal shower on a rainy March afternoon when blood oranges were just hitting their peak. We sat around the table with our forks, and someone said it tasted like eating a cloud that had spent the winter in Sicily. The bride cried a little, though that might have been the champagne. Either way, the cake disappeared faster than anything else on the table, and I've been chasing that moment ever since.

Ingredients

• Ready-made crêpes: Look for them in the produce or international aisle, they save you from standing over a hot pan and flipping sixteen delicate rounds.
• Blood orange curd: The star of the show, its ruby color and floral tartness make this cake unforgettable, if you find a good jar, buy two.
• Heavy cream: Cold cream whips faster and holds its shape longer, so pull it straight from the fridge.
• Powdered sugar: It sweetens the cream without adding grit and dissolves instantly, no sandy texture here.
• Vanilla extract: A teaspoon deepens the cream's flavor without competing with the citrus.
• Fresh blood orange: Use one for slicing and one for zest, the oils in the zest add a final burst of aroma right before serving.
• Edible flowers: Completely optional, but a few pansies or violets turn this into something you'd see in a pastry case.

Instructions

Prep the curd:

If you made your own blood orange curd, let it cool completely in the fridge before you start layering. Warm curd will melt the whipped cream and turn your cake into a puddle.

Whip the cream:

Combine heavy cream, powdered sugar, and vanilla in a large bowl, then beat with a hand or stand mixer until soft peaks form. Stop before it gets stiff or you'll end up with butter instead of clouds.

Start the first layer:

Place one crêpe flat on your serving plate and spread about 2 tablespoons of blood orange curd evenly across the surface. Use an offset spatula if you have one, it makes this so much easier.

Alternate the layers:

Add another crêpe, spread 2 tablespoons of whipped cream, then repeat, switching between curd and cream with each new crêpe. Finish with a plain crêpe on top so the garnish has a clean canvas.

Chill the cake:

Cover the whole thing gently with plastic wrap and refrigerate for at least an hour. The layers need time to settle and marry together, patience pays off here.

Garnish and serve:

Just before serving, arrange thin blood orange slices on top, scatter fresh zest, dust with powdered sugar, and add edible flowers if you're feeling fancy. Slice with a sharp knife, wiping the blade between cuts for clean edges.

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My neighbor once asked if she could pay me to make this for her daughter's graduation party. I said no to the money but yes to the cake, and watching twenty teenagers quietly devour something this delicate gave me more hope for the future than I expected. One kid even asked for the recipe, which I wrote on a napkin in blue pen, and I like to think she still has it somewhere.

How to Store Leftovers

Cover the cake loosely with plastic wrap or a cake dome and keep it in the fridge for up to two days. The crêpes will soften as they absorb moisture from the curd and cream, which some people actually prefer. If the top layer starts to look dry, dust it with fresh powdered sugar before serving again.

Swaps and Substitutions

If blood oranges aren't in season, regular orange curd or even lemon curd work beautifully, though you'll lose that dramatic magenta hue. For a richer cake, fold a few spoonfuls of mascarpone into the whipped cream along with a pinch of orange zest. I've also used gluten-free crêpes for a friend with celiac disease, and no one could tell the difference once the layers were stacked.

What to Serve Alongside

This cake shines on its own, but a glass of chilled Moscato dAsti or dry champagne makes it feel like a real occasion. I've also served it with a small bowl of macerated berries on the side, just strawberries and raspberries tossed with a little sugar and left to weep their juices for twenty minutes.

• A pot of strong black tea cuts through the richness if you're serving this at brunch.
• Sparkling water with a twist of lime keeps things light and refreshing.
• For kids or non-drinkers, try a blood orange Italian soda with a splash of cream.

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This cake taught me that elegance doesn't always mean starting from scratch. Sometimes the smartest thing you can do is let good ingredients speak for themselves and just get out of the way.

Recipe Q&A

→ Can I make this dessert ahead of time?

Yes, you can assemble the cake up to 24 hours in advance. Keep it covered and refrigerated until ready to serve. Add garnishes just before serving for the freshest presentation.

→ What can I substitute for blood oranges?

Regular orange curd or lemon curd work beautifully as alternatives. The flavor profile will be slightly different, but the dessert will remain delicious and visually appealing.

→ Can I use homemade crêpes instead of store-bought?

Absolutely. Homemade crêpes add a personal touch. Prepare a classic crêpe batter and cook 16 thin, 8-inch crêpes. Allow them to cool completely before assembling the cake.

→ How do I prevent the layers from sliding?

Chilling the cake for at least one hour helps the layers set and adhere together. Spread each layer evenly and avoid overfilling, which can cause slippage when slicing.

→ What wine pairs best with this dessert?

Moscato d'Asti or Champagne complement the citrus notes and creamy texture beautifully. A sparkling rosé also makes an excellent pairing for special occasions.

→ How should I store leftovers?

Cover the cake tightly with plastic wrap and refrigerate for up to 3 days. The texture is best within the first 24 hours, but it remains delicious throughout.