Blood Orange Curd Crêpe Cake (Print Version)

Elegant layered crêpes with blood orange curd and whipped cream. A sophisticated dessert ready in just over an hour.

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches 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 from 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# Steps to Follow:

01 - If preparing homemade blood orange curd, complete this step in advance and allow to cool to room temperature.
02 - Combine heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. Whip until soft peaks form.
03 - Place one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even layer.
04 - Top with another crêpe and spread 2 tablespoons of whipped cream evenly across the surface.
05 - Repeat the alternating pattern of crêpes with curd and whipped cream layers until all crêpes are used, finishing with a crêpe on top.
06 - Cover and refrigerate the assembled cake for a minimum of 1 hour to allow the layers to set properly.
07 - Just before serving, top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Slice with a sharp knife using gentle downward pressure and serve immediately while chilled.

# Additional Tips::

01 -
  • It looks like you spent all day in the kitchen but most of the work is just smart layering and store bought shortcuts.
  • The blood orange curd brings a vibrant tartness that cuts through the richness of whipped cream in the most satisfying way.
  • You can make it hours ahead and let it chill so youre not scrambling when guests arrive.
  • Every slice reveals those gorgeous striped layers that make people lean in for a closer look.
02 -
  • If your curd is too warm it will soften the whipped cream and make the layers slide, so patience with cooling is not optional.
  • Spreading each layer thinly and evenly is what gives you those clean stripes when you slice, rushed thick layers look messy in the cross section.
  • Chilling time is crucial because it firms everything up and makes the cake hold together instead of toppling when you cut into it.
03 -
  • If you want extra richness, fold a few spoonfuls of mascarpone into your whipped cream with a little orange zest.
  • Freeze any leftover curd in an airtight container for up to three months and use it on toast, yogurt, or your next crêpe cake.
  • For cleaner layers, chill the cake uncovered for the first thirty minutes so the top sets before you cover it with plastic wrap.
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