Save My mother-in-law brought one to brunch once, and I stood there with my coffee trying to figure out how she possibly had time to make something that looked like it belonged in a patisserie window. She laughed and told me the crêpes were from the store. I felt both relieved and slightly tricked. That was the day I learned that impressive doesn't always mean complicated, and that sometimes the smartest move in the kitchen is knowing what not to make from scratch.
I made this for my sister's baby shower, and it became the thing everyone talked about instead of the games. One of her friends asked if I did this professionally, and I just smiled and said I had a good teacher. The blood orange slices on top caught the afternoon light coming through the window, and for a moment the whole table went quiet. It's funny how a dessert can do that.
Ingredients
- Ready-made crêpes (16, about 8-inch diameter): This is where you save yourself an hour and a pile of dishes, and honestly, the store-bought ones are thinner and more consistent than anything I can make on a weeknight.
- Blood orange curd (1 1/2 cups, 360 g): The color alone is worth it, deep ruby with a tang that wakes up your mouth, and if you find a good jarred version, use it without guilt.
- Heavy cream (1 1/2 cups, 360 ml): The cold stuff straight from the fridge whips up fast and holds its shape between those crêpe layers like a dream.
- Powdered sugar (3 tbsp, 24 g): Just enough sweetness to balance the tartness of the curd without making the cream taste like frosting.
- Vanilla extract (1 tsp): A little warmth in the background that makes the whole thing feel less sharp and more rounded.
- Blood orange for garnish (1, thinly sliced): Slice it as thin as you can so the light shines through, and suddenly your cake looks like it came from a magazine.
- Blood orange zest (from 1 orange): The oils in the zest add a pop of fragrance right when you lean in to take a bite.
- Powdered sugar for dusting: A light snowfall over the top makes everything look softer and more finished.
- Edible flowers (optional): I use them when I want to show off a little, and they make people pull out their phones before they grab a fork.
Instructions
- Prep your curd:
- If you made it from scratch, let it cool completely in the fridge so it thickens up and doesn't soak into the crêpes. Cold curd spreads cleanly and stays put between layers.
- Whip the cream:
- Pour the cold heavy cream into a large bowl, add the powdered sugar and vanilla, and whip with a hand or stand mixer until soft peaks form. Stop before it gets stiff or you'll end up with something closer to butter than clouds.
- Start the first layer:
- Lay one crêpe flat on your serving plate and spread about 2 tablespoons of blood orange curd evenly across the surface with an offset spatula. Try to get it all the way to the edges so every bite has flavor.
- Alternate the layers:
- Place another crêpe on top and this time spread 2 tablespoons of whipped cream. Keep going, switching between curd and cream with each new crêpe, until you've used them all and finished with a plain crêpe on top.
- Chill it down:
- 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're ready to serve, arrange the blood orange slices on top, scatter the zest, dust with powdered sugar, and tuck in edible flowers if you're feeling fancy. Slice with a sharp knife, wiping it clean between cuts, and serve it cold.
Save The first time I served this, my husband took a bite and got quiet for a second, then asked if we could have it for his birthday instead of regular cake. I realized then that some recipes earn a permanent spot not because they're complicated, but because they make people feel like the occasion matters. It's been his birthday dessert ever since.
Make-Ahead Magic
You can build the entire cake the night before, cover it tightly, and let it chill overnight in the fridge. The layers meld together even more, and the flavors deepen in a way that makes the next-day slices taste almost better. Just wait to add the garnishes until right before serving so the orange slices stay bright and the powdered sugar doesn't dissolve into nothing.
Swaps That Work
If blood oranges aren't in season, regular orange or lemon curd will do the job, though you'll lose that deep pink color that makes people stop and stare. You can also fold a few tablespoons of mascarpone into the whipped cream for a richer, slightly tangy layer that plays beautifully against the tart curd. I've done it both ways, and honestly, both get finished.
Serving and Storing
This cake is at its best when served cold, straight from the fridge, so the layers hold their shape and the cream stays light. Leftovers keep covered in the fridge for up to two days, though the crêpes will soften a bit as they absorb moisture. I've never had it last longer than that because it disappears fast, but if you're worried about texture, eat it within 24 hours.
- Slice with a long, sharp knife for clean cuts that show off the layers.
- Pair it with a glass of Moscato dAsti or Champagne if you want to make it feel like a celebration.
- If you have extra curd, spread it on toast the next morning and pretend you planned it that way.
Save This is the kind of dessert that makes you look like you have your life together, even if you absolutely don't. Keep that secret, serve it cold, and let the layers do the talking.
Recipe FAQs
- → Can I make this dessert ahead of time?
Yes, assemble the cake up to 24 hours in advance and keep it refrigerated. Add garnishes just before serving for the freshest presentation.
- → What can I substitute for blood orange curd?
Regular orange curd, lemon curd, or passion fruit curd work beautifully. Each provides a different citrus flavor profile while maintaining the tangy-sweet balance.
- → Do I need to make crêpes from scratch?
No, quality store-bought crêpes save significant time and work perfectly. However, homemade crêpes add a personal touch if you prefer.
- → How do I slice this cake cleanly?
Use a sharp chef's knife wiped clean between cuts. Chilling the cake thoroughly helps layers hold together for neat slices.
- → Can I add other flavors to the whipped cream?
Absolutely. Orange zest, Grand Marnier, or a touch of mascarpone enhance the cream beautifully and complement the citrus curd.
- → How should I store leftovers?
Cover tightly and refrigerate for up to 3 days. The cake is best enjoyed chilled and maintains its texture well when properly stored.