Pin It I found this dessert by accident at a dinner party where the host, frazzled and short on time, assembled it in twenty minutes using crêpes from a local market and a jar of imported curd. The layers looked so elegant no one believed it wasn't made from scratch. That night taught me that sophistication doesn't always mean slaving over every component, and sometimes smart shopping is the real kitchen skill.
I made this for my sister's birthday brunch one February when blood oranges were everywhere at the market. She took one look at the ruby-streaked layers and asked if I'd taken a pastry class. I hadn't, but I let her believe it for a few minutes before confessing the crêpes came from a package. She laughed and said it tasted better than anything from a bakery window.
Ingredients
- Ready-made crêpes: Look for thin, pliable ones without added sugar so they stay neutral and let the curd shine through.
- Blood orange curd: The star of the show, this tart and fruity spread brings all the flavor, so splurge on a good jarred version or make your own if you have time.
- Heavy cream: Whip it fresh for the fluffiest texture and avoid ultra-pasteurized if possible, it whips better.
- Powdered sugar: Dissolves instantly into whipped cream and gives a silky finish without graininess.
- Vanilla extract: Just a teaspoon rounds out the cream and adds warmth without competing with the citrus.
- Blood orange slices and zest: Fresh garnishes that echo the curd and make the cake look like it belongs in a magazine.
- Edible flowers: Optional but they add a delicate, whimsical touch that makes people smile before they even take a bite.
Instructions
- Prepare the curd:
- If you're making it from scratch, do this first and let it cool completely in the fridge. Cold curd spreads cleanly and won't tear the crêpes.
- Whip the cream:
- Beat the heavy cream with powdered sugar and vanilla until soft peaks form, then stop. Overwhipping turns it grainy and stiff, which makes spreading tricky.
- Start the first layer:
- Lay one crêpe flat on your serving plate and spread about two tablespoons of curd evenly with an offset spatula. Think thin and consistent so every slice tastes balanced.
- Add cream layers:
- Place another crêpe on top and spread two tablespoons of whipped cream. Alternate between curd and cream as you stack so the flavors dance together.
- Keep stacking:
- Continue layering crêpes with curd and cream until you run out, finishing with a plain crêpe on top. Press gently as you go to keep the tower stable.
- Chill the cake:
- Cover it loosely with plastic wrap and refrigerate for at least an hour. This lets the layers settle and makes slicing clean and pretty.
- Garnish before serving:
- Right before you bring it out, arrange blood orange slices on top, scatter fresh zest, dust with powdered sugar, and tuck in edible flowers if you have them. Slice with a sharp knife wiped between cuts.
Pin It The first time I served this, my friend's six-year-old asked if it was a rainbow cake because of the pink streaks in the curd. She ate two slices and declared it magic. That's when I realized this dessert doesn't just taste good, it creates little moments of wonder at the table.
How to Choose the Best Crêpes
Not all store-bought crêpes are created equal, and I learned that the hard way after buying a pack that tasted like cardboard. Look for ones sold in the refrigerated section near eggs or dairy, they tend to be fresher and more pliable. European brands often have the thinnest, most authentic texture. If they feel rubbery or smell overly sweet, skip them and try another brand.
What to Do If You Can't Find Blood Oranges
Blood orange season is short, usually winter through early spring, so sometimes they vanish from shelves. Regular orange curd or lemon curd work beautifully as substitutes, though the color won't be as dramatic. I've even used passionfruit curd once and it was incredible, tangy and tropical. The key is choosing something with enough acidity to balance the cream.
Serving and Storage Tips
This cake holds up well in the fridge for up to two days, though the crêpes soften as they absorb moisture from the fillings. I actually prefer it the next day when the layers have melded together. Slice it cold and let slices sit at room temperature for five minutes before serving so the cream isn't too firm.
- Pair it with sparkling wine or a light dessert wine for special occasions.
- If you have leftovers, cover tightly with plastic wrap to prevent the top from drying out.
- Freeze individual slices wrapped well for an elegant treat you can pull out anytime.
Pin It This dessert proves that elegance doesn't require perfection, just good ingredients and a little patience. Make it once and you'll find yourself reaching for it every time you want to impress without the stress.
Recipe Questions & Answers
- → Can I make this dessert ahead of time?
Yes, you can assemble the cake up to 24 hours in advance. Keep it covered and refrigerated, then add the garnishes just before serving for the freshest presentation.
- → What can I substitute for blood orange curd?
Regular orange curd, lemon curd, or even passion fruit curd work beautifully. Any citrus curd will provide that tangy contrast to the sweet whipped cream.
- → How do I prevent the layers from sliding?
Chill the cake for at least one hour before serving, and ensure each layer of curd and cream is spread evenly and thinly. The cold temperature helps everything set properly.
- → Can I use store-bought crêpes?
Absolutely. Ready-made crêpes save significant time and work perfectly for this dessert. Look for 8-inch diameter crêpes in the refrigerated or freezer section.
- → How should I slice this cake cleanly?
Use a sharp chef's knife and wipe it clean between each slice. A serrated knife can also work well. Making clean cuts is easier when the cake is well-chilled.
- → What wine pairs well with this dessert?
Moscato d'Asti or Champagne complement the citrus flavors beautifully. A late-harvest Riesling or sparkling rosé also makes an excellent pairing.