Blood Orange Curd Crêpe Cake (Printable)

Delicate crêpes layered with tangy blood orange curd and vanilla whipped cream for an elegant French dessert.

# What You'll Need:

→ Crêpes

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

→ 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

# Directions:

01 - If preparing homemade blood orange curd, complete this step in advance and allow to cool to room temperature.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract using a hand or stand mixer until soft peaks form.
03 - Place one crêpe on the 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 layers of crêpes with blood orange curd and whipped cream, concluding with a crêpe as the final layer.
06 - Cover the assembled cake and refrigerate for a minimum of 1 hour to allow the layers to set properly.
07 - Immediately 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 the cake chilled.

# Expert Advice:

01 -
  • It looks like a showstopper but relies on quality shortcuts that actually make it better, not easier in a guilty way.
  • The blood orange curd brings a floral tartness that cuts through the cream in a way regular citrus just cant match.
  • You can make it hours ahead and let it chill, so theres no lastminute panic before guests arrive.
  • Every slice reveals those gorgeous striped layers, and people always assume it took far more skill than it did.
02 -
  • If your curd is too warm, it will soak into the crêpes and make them soggy, so always let it cool completely before you start layering.
  • Dont skip the chilling time, the cake needs at least an hour in the fridge or the layers wont hold together when you slice it.
  • Use a long, sharp knife and wipe it clean between cuts so each slice looks clean and the layers stay distinct.
03 -
  • Chill your mixing bowl and beaters in the freezer for ten minutes before whipping the cream, it whips up faster and holds its shape better.
  • If your crêpes are stuck together, let them sit at room temperature for a few minutes so they peel apart without tearing.
  • Use an offset spatula to spread the curd and cream, it gives you more control and keeps the layers even.
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