Pin It I sliced into this cake at a Sunday brunch and watched everyone go silent. The layers revealed themselves one by one, cream and curd striped like a sunset, and someone whispered that it looked too pretty to eat. We ate it anyway, and the tartness of the blood orange against all that soft cream made the whole table hum with approval.
The first time I made this, I was trying to impress a friend who had just moved back from Paris. She took one bite and said it reminded her of a patisserie near her old apartment, which was the highest compliment I could have asked for. We finished half the cake that night with coffee, talking until the kitchen got dark.
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Ingredients
- Ready made crêpes: Using store bought crêpes is not cheating, its smart, and it saves you from standing over a hot pan flipping sixteen delicate circles without tearing a single one.
- Blood orange curd: This is where the magic lives, tart and floral and just a little bitter in the best way, and if you buy a good jarred version no one will ever know.
- Heavy cream: Whip it fresh because the texture matters here, soft and cloud like, not stiff enough to hold a shape on its own.
- Powdered sugar: It sweetens the cream without any graininess and also makes a beautiful snowy finish when you dust the top.
- Vanilla extract: Just a teaspoon rounds out the cream and keeps it from tasting flat.
- Blood orange for garnish: Slice it thin enough to see light through it, because those ruby rings on top are half the reason people gasp when you bring this out.
- Edible flowers: Completely optional but they turn this from impressive to unforgettable.
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Instructions
- Prep your curd:
- If you made it from scratch, let it cool completely in the fridge so it thickens up and does not soak into the crêpes. Cold curd spreads cleanly and stays put between the layers.
- Whip the cream:
- Beat the heavy cream with powdered sugar and vanilla until it holds soft peaks, the kind that curl over gently when you lift the whisk. Do not overbeat or it will turn grainy and stiff.
- Start layering:
- Put one crêpe flat on your serving plate and spread about two tablespoons of blood orange curd across it in a thin even layer. Try to reach the edges but do not worry if it is not perfect.
- Alternate fillings:
- Add another crêpe on top and spread two tablespoons of whipped cream this time. Keep going, switching between curd and cream with each new crêpe until you have used all sixteen.
- Finish and chill:
- Top the stack with a final crêpe, cover the whole cake gently with plastic wrap, and refrigerate for at least an hour. This lets everything settle and makes slicing so much easier.
- Garnish and serve:
- Right before you are ready to serve, lay thin blood orange slices on top, scatter some zest, dust with powdered sugar, and tuck in a few edible flowers if you have them. Slice with a sharp knife, wiping it clean between cuts.
Pin It I brought this to a potluck once and set it down next to a table full of casseroles and brownies. It sat there looking almost too fancy, but by the end of the night the plate was empty and three people had taken photos. One of them texted me the next day asking if I would teach her how to make it, and I realized this cake has a way of making you feel like a better cook than you are.
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What to Do If Blood Oranges Are Out of Season
I have made this with regular orange curd and it still tastes wonderful, just a little sweeter and less dramatic looking. Lemon curd works too, sharper and brighter, and it pairs beautifully with the vanilla cream. The structure stays the same no matter which citrus you choose, so do not let the calendar stop you from making this.
How to Store and Serve Leftovers
This cake keeps in the fridge for up to two days, covered loosely so the crêpes do not get soggy. The layers might soften a little as they sit, but that just makes it easier to eat with a fork. I have eaten cold slices straight from the fridge for breakfast and felt no shame at all.
Ways to Make It Feel Even More Special
If you want to go further, fold a few spoonfuls of mascarpone into the whipped cream for extra richness. You can also brush each crêpe lightly with a blood orange syrup before spreading the fillings, which adds moisture and a deeper citrus flavor. Some people like to toast the top crêpe under the broiler for thirty seconds to get a little caramelized color, but watch it closely so it does not burn.
- Add a splash of Grand Marnier or Cointreau to the whipped cream for a subtle boozy note.
- Sprinkle crushed pistachios between a few layers for crunch and color.
- Serve each slice with a small pool of extra curd on the side for anyone who wants more tang.
Pin It This is the kind of dessert that makes people lean back in their chairs and sigh happily. It is proof that you do not need to be a pastry chef to make something that feels like a celebration.
Recipe Questions & Answers
- → Can I make this dessert ahead of time?
Yes, you can assemble the crêpe cake up to 24 hours in advance. Keep it covered and refrigerated. Add fresh garnishes just before serving for the best presentation.
- → What can I use instead of blood orange curd?
Regular orange curd, lemon curd, or even passion fruit curd work beautifully as substitutes. Each will provide a different citrus flavor profile while maintaining the same delicious tangy sweetness.
- → How do I prevent the layers from sliding?
Ensure each layer of curd and cream is spread thinly and evenly. The chilling time is crucial—at least 1 hour allows the layers to set and bond together properly.
- → Can I make my own crêpes instead of buying them?
Absolutely! Prepare a classic crêpe batter with flour, eggs, milk, and butter. Cook 16 thin crêpes in a non-stick pan, ensuring they're all similar in size for even layering.
- → How should I slice this cake neatly?
Use a long, sharp chef's knife and wipe it clean between each slice. A gentle sawing motion works better than pressing down, which can compress the delicate layers.
- → What drinks pair well with this dessert?
The citrus flavors pair beautifully with Moscato d'Asti, Champagne, or a sweet Riesling. For non-alcoholic options, try sparkling water with a citrus twist or Earl Grey tea.
