Blood Orange Curd Crêpe Cake (Print version)

Stunning layered dessert with delicate crêpes, tangy blood orange curd, and fluffy whipped cream.

# What You Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches in diameter

→ Blood Orange Curd

02 - 1.5 cups blood orange curd, store-bought or homemade

→ Whipped Cream

03 - 1.5 cups heavy cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract

→ Garnish

06 - 1 blood orange, thinly sliced
07 - Zest of 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# How To Make It:

01 - If using homemade blood orange curd, prepare in advance and allow to cool completely before assembly.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
03 - Place one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd evenly across the surface.
04 - Position a second crêpe on top and spread 2 tablespoons of whipped cream in an even layer.
05 - Alternate between crêpes with curd and crêpes with whipped cream, finishing with a plain crêpe on top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow layers to set properly.
07 - Just before serving, top with blood orange slices, zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice with a sharp knife and serve chilled.

# Expert Tips:

01 -
  • It looks wildly impressive but relies on store-bought crêpes and curd, saving you hours without sacrificing elegance.
  • The tangy blood orange curd cuts through the whipped cream in a way that keeps each bite bright instead of heavy.
  • You can assemble it the night before and let the fridge do the work while you sleep.
02 -
  • Do not skip the chilling step, I once served this immediately and the layers slid apart like a deck of cards.
  • Use a light hand when spreading the curd and cream, too much pressure tears the crêpes and leaves you with a lopsided tower.
03 -
  • Freeze the mixing bowl and beaters for ten minutes before whipping cream, it helps the cream hold its peaks longer.
  • If your crêpes are different sizes, trim them with kitchen shears so the layers stack evenly and the cake doesn't lean like the Tower of Pisa.
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