Blood Orange Curd Crêpe Cake (Printer-Friendly)

Delicate crêpes layered with vibrant blood orange curd and luscious whipped cream. An elegant, easily assembled dessert delight.

# What You'll Need:

→ Crêpes

01 - 16 ready-made crêpes (approximately 8-inch diameter)

→ Blood Orange Curd

02 - 1 1/2 cups blood orange curd (store-bought or homemade)

→ Whipped Cream

03 - 1 1/2 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)

# Directions:

01 - If making homemade blood orange curd, prepare it in advance and allow it to cool completely before assembly.
02 - In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form using a hand or stand mixer.
03 - Place one crêpe on a serving plate. Spread approximately 2 tablespoons of blood orange curd evenly over the surface, reaching the edges.
04 - Place a second crêpe on top and spread about 2 tablespoons of whipped cream evenly across the surface.
05 - Continue alternating layers of crêpes, blood orange curd, and whipped cream, finishing with a final crêpe on top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the layers to set and flavors to meld.
07 - Just before serving, arrange blood orange slices on top, sprinkle with zest, dust with powdered sugar, and add edible flowers if desired. Slice with a sharp knife and serve chilled.

# Expert Suggestions:

01 -
  • The striking visual of those vermilion layers makes everyone gasp when you slice into it
  • Using quality store-bought crêpes means you can focus on the fun part without spending hours at the stove
02 -
  • Room temperature crêpes are less likely to tear when you are spreading those delicate layers
  • A sharp serrated knife makes cleaner slices than a straight chef knife will
03 -
  • If your curd is too thick to spread easily, microwave it for just 10 seconds and stir
  • Place a dab of curd or cream on your serving plate before the first crêpe to keep the cake from sliding around
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