Blood Orange Curd Crêpe Cake (Printable version)

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

# What you 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 of 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers, optional

# Steps to follow:

01 - If using homemade blood orange curd, prepare it 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.
04 - Place a second crêpe on top and spread 2 tablespoons of whipped cream evenly across the surface.
05 - Continue alternating crêpes with blood orange curd and whipped cream layers, finishing with a crêpe on top.
06 - Cover the assembled cake and refrigerate for at least 1 hour to allow the structure to set properly.
07 - Just before serving, top with blood orange slices, zest, a light dusting of powdered sugar, and edible flowers if desired.
08 - Cut with a sharp chef's knife using clean downward strokes and serve immediately while chilled.

# Expert tips:

01 -
  • It looks like you spent hours in a French patisserie, but honest confession—most of it comes together while you're practically relaxing.
  • That blood orange tang cuts through the cream in a way that feels sophisticated without demanding you taste like a baker to pull it off.
02 -
  • The chilling time is not optional—it's the difference between a cake that holds together proudly and one that slumps on the plate, which I learned the hard way when I tried to slice one after only 20 minutes.
  • Overworking the whipped cream turns it grainy and bitter, so once you see soft peaks, step back; the layers will do a little more firming as everything chills anyway.
03 -
  • Use an offset spatula for spreading the layers—it keeps everything even and stops you from accidentally nudging crêpes out of alignment like I used to do.
  • Slice with a hot, damp knife, wiping it between cuts, and your layers will stay pristine instead of crumbling; this one trick makes you look like you've done this a hundred times.
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