Save to Pinterest My neighbor handed me a bag of blood oranges one January morning, their deep crimson flesh almost glowing through the skin. I had no plan for them until I spotted a pack of crêpes at the market that afternoon. That evening, I layered them into something that looked far more impressive than the effort I put in. The tangy curd against soft cream and those paper-thin crêpes turned into one of those accidental triumphs that you pretend was planned all along.
I made this for a winter dinner party where I was determined not to stress. As I stacked each crêpe with curd and cream, I realized how meditative the repetition felt. My friend walked into the kitchen, saw the tower growing on the counter, and asked if I went to pastry school. I just smiled and said nothing about the store bought crêpes still in their package on the counter.
Ingredients
- Ready made crêpes: These are the secret weapon here, saving you from making a dozen crêpes yourself and they layer beautifully without tearing.
- Blood orange curd: The star of the show with that gorgeous ruby color and sweet tart punch, you can buy excellent jarred versions or make your own if you have the time.
- Heavy cream: Whips up into soft billowy clouds that balance the tangy curd, make sure its cold straight from the fridge for best results.
- Powdered sugar: Sweetens the cream without any graininess and makes a pretty snowy dusting on top.
- Vanilla extract: Just a teaspoon adds warmth and rounds out the cream without competing with the citrus.
- Fresh blood orange: Thin slices and zest give you that final pop of color and tell everyone exactly what flavor theyre about to taste.
Instructions
- Chill your curd:
- If youve made curd from scratch, let it cool completely in the fridge so it doesnt melt your whipped cream later. Cold curd spreads cleanly and holds its shape between the layers.
- Whip the cream:
- Beat the heavy cream with powdered sugar and vanilla until it forms soft peaks that gently fold over when you lift the whisk. Dont overbeat or youll end up with something closer to butter than clouds.
- Start your first layer:
- Place one crêpe flat on your serving plate and spread about two tablespoons of blood orange curd evenly to the edges. Use an offset spatula or the back of a spoon to keep it smooth and even.
- Alternate the layers:
- Add another crêpe and spread two tablespoons of whipped cream this time, then keep stacking and alternating between curd and cream. The rhythm becomes almost hypnotic after the fifth or sixth layer.
- Finish and chill:
- Top with a final crêpe, cover the whole cake gently with plastic wrap, and refrigerate for at least an hour. This lets everything settle and makes slicing so much cleaner.
- Garnish before serving:
- Right before you bring it out, arrange thin blood orange slices on top, scatter some zest, dust with powdered sugar, and tuck in a few edible flowers if you have them. Slice with a sharp knife wiped clean between cuts.
Save to Pinterest The first time I served this, my brother in law who usually skips dessert asked for a second slice. He said it reminded him of something fancy he had in Paris once, and I didnt tell him I assembled it in under twenty minutes. Sometimes the best compliments come from letting good ingredients do the talking.
Choosing Your Crêpes
Store bought crêpes have come a long way and the thin even ones you find in the refrigerated section work perfectly for layering. If you want to make your own, a classic crêpe batter with eggs, milk, flour, and melted butter will give you control over thickness and flavor. Either way, make sure theyre all about the same size so your cake doesnt lean like a crooked tower.
Working with Blood Oranges
Blood oranges are in season from winter through early spring and their deep red flesh makes everything feel a little more special. If you cant find them, regular orange or lemon curd still tastes wonderful, you just lose that dramatic color. When zesting, use only the bright outer layer and avoid the bitter white pith underneath.
Make Ahead and Serving Tips
This cake actually benefits from sitting in the fridge for a few hours or even overnight because the layers meld together and the flavors deepen. You can assemble it in the morning and garnish it right before guests arrive, which takes all the pressure off your evening. Serve it with a chilled glass of Moscato dAsti or Champagne and watch people forget theyre at a casual dinner.
- Cover the cake loosely so the plastic wrap doesnt smush the top crêpe.
- Use a long sharp knife and wipe it clean between slices for the prettiest presentation.
- Leftovers keep for up to two days in the fridge though the crêpes may soften slightly.
Save to Pinterest This cake has become my go to when I want to impress without the stress, and every time I make it I think about that bag of blood oranges and how the best recipes sometimes find you by accident. I hope it brings you the same quiet pride when someone asks for the recipe and you realize you just created something beautiful.
Common Recipe Questions
- → Can I make this ahead of time?
Yes, this dessert actually improves when made a few hours ahead. Assemble it, cover with plastic wrap, and refrigerate for up to 8 hours. The flavors meld beautifully, and the layers set firmly for cleaner slicing.
- → What can I substitute if blood oranges aren't available?
Lemon curd or regular orange curd work wonderfully as alternatives. You can also try passion fruit or tangerine curd for different citrus notes. Adjust the garnish slices to match your curd choice.
- → How do I prevent the layers from sliding apart when slicing?
Ensure the assembled cake chills for at least one hour—this allows the curd and cream to set completely. Use a sharp, thin-bladed knife and wipe it clean between cuts. Chill the knife under cold water for easier slicing.
- → Can I make homemade crêpes instead of store-bought?
Absolutely. Prepare a classic crêpe batter and cook 16 thin crêpes, allowing them to cool completely before layering. Homemade crêpes add a personal touch and let you control thickness for consistent layers.
- → What wine pairs best with this dessert?
Moscato d'Asti or Champagne complement the tartness of blood orange curd beautifully. Their slight sweetness and effervescence balance the citrus tang while enhancing the delicate, creamy layers.
- → How can I make this dessert richer?
Add a mascarpone layer by whipping mascarpone cheese with a touch of sugar and orange zest, then spread it between some of the crêpe layers. This creates a luxurious, tangy-sweet element that elevates the overall richness.