Save My neighbor handed me a bag of blood oranges one February morning, claiming she had too many from her tree. I stared at them on my counter for two days before realizing I could layer their jewel-toned curd between crêpes instead of making another tart. The first slice revealed stripes of crimson and cream that made everyone at the table go quiet. It felt like I'd stumbled onto something special without even trying.
I made this for a birthday dinner once and forgot to chill it long enough. When I cut into it, the layers slumped sideways like a wobbly accordion. Everyone still ate it with forks straight from the platter, laughing and scraping up every smear of curd. That night taught me the cake tastes just as good even when it misbehaves, but the next time I gave it the full hour in the fridge and felt like a genius when it held together.
Ingredients
- Ready-made crêpes: Buying these premade saves you from babysitting a hot pan for half an hour, and the thin store-bought ones often layer more evenly than homemade.
- Blood orange curd: The tart, floral flavor is what makes this cake sing, and a good jar from the store works beautifully if you cant find fresh blood oranges.
- Heavy cream: Whip it just to soft peaks so it stays spreadable and doesnt turn grainy or stiff between the crêpes.
- Powdered sugar: It sweetens the cream without any grit and doubles as a pretty snowy finish on top.
- Vanilla extract: A teaspoon makes the whipped cream taste rounded instead of flat.
- Blood orange slices and zest: Fresh garnish adds a pop of color and tells people exactly what theyre about to taste.
- Edible flowers: Totally optional, but they turn the cake into something you want to photograph before you eat it.
Instructions
- Chill the curd:
- If youre making curd from scratch, let it cool completely in the fridge so it doesnt melt the whipped cream when you start layering. Cold curd spreads cleanly and stays put.
- Whip the cream:
- Beat the heavy cream with powdered sugar and vanilla until it forms soft, floppy peaks that hold their shape but still look glossy. Overwhipping turns it grainy and hard to spread.
- Start the first layer:
- Set one crêpe flat on your serving plate and spread about two tablespoons of blood orange curd across it with an offset spatula. Try to reach the edges so every bite has flavor.
- Alternate layers:
- Add another crêpe, then spread whipped cream this time, and keep going back and forth between curd and cream until youve used all sixteen crêpes. Finish with a plain crêpe on top so the garnish sits neatly.
- Chill the cake:
- Cover the whole thing loosely with plastic wrap and refrigerate for at least an hour so the layers settle and the flavors meld. It slices much cleaner when its cold.
- Garnish and serve:
- Right before serving, arrange thin blood orange slices on top, scatter some zest, dust with powdered sugar, and add edible flowers if you have them. Slice with a sharp knife, wiping it between cuts for clean edges.
Save The first time I served this, my friend asked if Id taken a class at a French bakery. I laughed and told her I bought the crêpes at the grocery store and the curd came from a jar. She looked at the cake again, then at me, and said sometimes the smartest cooking is just knowing what to buy and how to put it together. That compliment stuck with me more than any other.
Choosing Your Crêpes
Store-bought crêpes are thinner and more uniform than most home cooks can manage on a weeknight, which makes them ideal for stacking. Look for them in the refrigerated section near the eggs or sometimes in the freezer aisle. If you do want to make your own, cook them a day ahead so theyre fully cool and easier to handle without tearing.
When Blood Oranges Arent Around
Blood orange season runs from December through May, and outside that window youll have a hard time finding them. Regular orange curd or lemon curd makes a fine stand-in, though youll lose that dramatic ruby color. Meyer lemon curd is especially nice if you want something a little sweeter and more floral than the standard tart lemon.
Serving and Storage
This cake looks most impressive when you bring it to the table whole and slice it in front of everyone so they can see the layers. Leftovers keep in the fridge for up to two days, covered loosely, though the crêpes will soften and the layers may start to weep a little. Its still delicious, just less tidy.
- Serve it cold straight from the fridge for the cleanest slices and best texture.
- A glass of sparkling wine or Moscato dAsti makes it feel like a special occasion.
- If you want to make it ahead, assemble the cake the night before and garnish it just before serving.
Save This cake has a way of making any dinner feel a little fancy without much fuss. Keep a package of crêpes in the freezer and a jar of good curd in the fridge, and youre always twenty minutes away from something that looks like you spent all day on it.
Questions & Answers
- → Can I make this cake 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 best presentation.
- → What can I substitute for blood oranges?
Regular orange curd or lemon curd work beautifully as alternatives. The flavor will be slightly different but equally delicious.
- → Do I need to make the crêpes from scratch?
Store-bought crêpes work perfectly for this dessert and save considerable time. However, homemade crêpes will provide a lighter, more delicate texture if you have time.
- → How should I store leftovers?
Cover the cake well and refrigerate for up to 2 days. The crêpes will soften slightly over time, creating an even more cake-like texture.
- → Why does the cake need to chill before serving?
Chilling allows the layers to settle and meld together, making the cake easier to slice cleanly and enhancing the overall texture and flavor integration.
- → Can I add other flavors to the whipped cream?
Absolutely! Orange zest, a splash of Grand Marnier, or a touch of mascarpone cheese mixed into the whipped cream adds wonderful depth and richness.