Blood Orange Curd Crêpe Cake (Print version)

Elegant layered crêpe cake with tangy blood orange curd and whipped cream. A show-stopping French dessert.

# What You'll 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 from 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# Directions:

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 using a hand or stand mixer.
03 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in a thin, even layer across the surface.
04 - Place a second crêpe on top and spread 2 tablespoons of whipped cream evenly across it.
05 - Alternate remaining crêpes between curd and whipped cream layers, finishing with a crêpe as the top layer.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow layers to set properly.
07 - Just before serving, garnish the top with blood orange slices, blood orange zest, a dusting of powdered sugar, and edible flowers if desired.
08 - Slice with a sharp chef's knife and serve chilled.

# Expert Tips:

01 -
  • It delivers showstopping elegance without the stress of making crêpes from scratch if you don't want to.
  • The blood orange curd brings a jewel toned tartness that cuts through the richness beautifully.
  • You can assemble it hours ahead and let the fridge do the final magic while you handle everything else.
  • Every slice reveals those gorgeous striped layers that make people lean in with their phones.
02 -
  • Don't skip the chilling time, warm crêpe cakes slide apart when you try to slice them and you'll end up with a beautiful mess.
  • Spread each layer all the way to the edge or you'll get hollow pockets that collapse when you cut into it.
  • If your curd is too runny, fold in a tablespoon of softened cream cheese to thicken it up without losing flavor.
03 -
  • Freeze your mixing bowl and beaters for 10 minutes before whipping cream, it helps it come together faster and fluffier.
  • Use an offset spatula to spread the curd and cream, it gives you control and keeps the layers even without tearing the delicate crêpes.
  • If your crêpes are different sizes, use the largest ones on the bottom and save the smaller ones for the middle where no one will notice.
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