Blood Orange Curd Crêpe Cake (Print Version)

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

# Components:

→ Crêpes

01 - 16 ready-made crêpes, 8 inches 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

# Method:

01 - If preparing homemade blood orange curd, complete preparation in advance and allow to cool to room temperature.
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 - Place one crêpe on a serving plate and spread approximately 2 tablespoons of blood orange curd in an even layer across the surface.
04 - Position a second crêpe on top and evenly distribute 2 tablespoons of whipped cream across it using an offset spatula.
05 - Alternate between blood orange curd and whipped cream layers, continuing this pattern until all 16 crêpes are stacked, 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 - Before serving, top with blood orange slices, blood orange zest, a light dusting of powdered sugar, and edible flowers if desired. Slice with a sharp knife and serve chilled.

# Expert Advice:

01 -
  • Looks like you spent all day in the kitchen when it actually comes together in about an hour.
  • The tartness of blood orange cuts through richness perfectly, so every bite feels fresh instead of heavy.
  • You can prep the components ahead and stack it together just before guests arrive, leaving you calm and present.
02 -
  • Chill the cake properly—I learned this the hard way when I tried to slice one that was only 20 minutes cold, and it collapsed into a delicious mess on the plate.
  • Don't overfill each layer; restraint with the curd and cream is what keeps the whole structure standing tall and elegant instead of sliding off.
03 -
  • Buy your crêpes from a quality bakery or frozen specialty section—they make all the difference between a homemade-tasting cake and one that feels restaurant-worthy.
  • Chill your mixing bowl and beaters before whipping the cream; cold equipment creates fluffier peaks and takes less time.
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