Blood Orange Curd Crêpe Cake (Printable version)

Elegant layered crêpes with tangy blood orange curd and fluffy whipped cream for a stunning French-inspired dessert.

# Ingredient List:

→ 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 of 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# How-To Steps:

01 - If using homemade blood orange curd, prepare it in advance and allow to cool completely to room temperature.
02 - In a large mixing bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
03 - Lay one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd evenly across the surface.
04 - Place another crêpe on top and spread 2 tablespoons of whipped cream in an even layer.
05 - Repeat the layering process, alternating between blood orange curd and whipped cream layers, finishing with a crêpe on top.
06 - Cover the assembled cake and refrigerate for a minimum of 1 hour to allow the layers to set and flavors to meld.
07 - Immediately before serving, top with blood orange slices, blood orange zest, a dusting of powdered sugar, and edible flowers if desired.
08 - Using a sharp knife, slice the chilled cake carefully and serve immediately while cold.

# Expert Advice:

01 -
  • It looks like you spent all day in the kitchen but actually comes together in about an hour.
  • The tangy blood orange curd cuts through the cream in a way that keeps every bite interesting.
  • You can make it the morning of a dinner party and let it chill while you handle everything else.
  • The layers slice beautifully and everyone thinks you're some kind of pastry wizard.
02 -
  • Don't skip the chilling time—warm or freshly assembled cakes will slide apart when you try to slice them.
  • Use a light hand with the curd and cream—too much filling and the crêpes will slip, too little and the cake tastes dry.
  • Wipe your knife between slices to keep the layers looking clean and defined.
03 -
  • If your crêpes are slightly dry, brush them lightly with simple syrup or orange juice before layering—they'll soften and soak up flavor.
  • Freeze any leftover whipped cream in dollops on parchment paper, then store in a bag—perfect for topping hot chocolate or fruit later.
  • For perfectly even layers, use a kitchen scale to measure your curd and cream portions—it sounds fussy, but it makes a difference.
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