Save The day I discovered you could turn store-bought crepes into something this elegant, I stopped apologizing for shortcuts. I was hosting brunch with zero time and even less sleep, and this towering cake became the hero I didn't know I needed. The blood orange curd caught the morning light like stained glass, and suddenly my kitchen felt like a Parisian patisserie. No one asked if I made the crepes from scratch. They just asked for seconds.
I made this for my sister's birthday once, and she cried a little when I brought it out. Not because it was her birthday, but because she'd just told me she felt too old for cake. This proved her wrong in the best way. We sat on the porch with thin slices and cold prosecco, and she admitted she'd never tasted anything that made citrus feel this grown up. Sometimes a dessert is just the beginning of a better conversation.
Ingredients
- Ready-made crepes: Buy the thin French-style ones in the refrigerated section, they layer beautifully and save you from flipping sixteen perfect rounds.
- Blood orange curd: The star of this cake, its jewel-toned tartness cuts through the cream and makes every bite sing with brightness.
- Heavy cream: Whip it to soft peaks only, overwhipped cream turns grainy and won't spread smoothly between delicate layers.
- Powdered sugar: Sweetens the cream without any gritty texture, and makes a beautiful snowy finish when dusted on top.
- Vanilla extract: Just a teaspoon rounds out the cream and keeps it from tasting flat.
- Blood orange slices and zest: Fresh citrus on top isn't just pretty, it signals exactly what flavor is hiding inside.
- Edible flowers: Completely optional, but if you have them, they turn this into something worth photographing.
Instructions
- Prep the curd:
- If you're making curd from scratch, do it first and let it cool completely in the fridge. Warm curd will melt your whipped cream and turn your cake into a sad puddle.
- Whip the cream:
- Beat the heavy cream with powdered sugar and vanilla until it holds soft, floppy peaks. Stop before it gets stiff or you'll have trouble spreading it smoothly.
- Start the first layer:
- Place one crepe flat on your serving plate and spread about two tablespoons of blood orange curd in a thin, even layer. Don't overload it or the cake will slide apart when you slice it.
- Add the cream layer:
- Top with another crepe and spread two tablespoons of whipped cream gently to the edges. The cream is soft, so use a light hand and an offset spatula if you have one.
- Repeat the layers:
- Keep alternating crepes with curd and cream until you've used all sixteen crepes, finishing with a bare crepe on top. The rhythm gets easier as you go, and the tower starts to feel magical.
- Chill the cake:
- Cover the whole thing gently with plastic wrap and refrigerate for at least an hour. This lets the layers settle and makes slicing clean and easy.
- Garnish before serving:
- Right before you bring it out, arrange thin blood orange slices on top, scatter some zest, dust with powdered sugar, and tuck in edible flowers if you're feeling fancy. Slice with a sharp knife wiped clean between cuts.
Save The first time I served this at a dinner party, someone asked if I'd trained in Paris. I laughed so hard I almost spilled my wine. The truth is, I bought most of it and just layered with care. But that's the thing about this cake—it rewards patience, not perfection. And it tastes like you know what you're doing even when you're winging it.
How to Store and Serve
This cake keeps beautifully in the fridge for up to two days, covered loosely so the top doesn't get squished. The layers actually improve after a night of sitting together, the crepes soften just slightly and soak up the flavors. Serve it cold, straight from the fridge, and let each slice speak for itself. If you have leftovers (unlikely), they make an absurdly good breakfast with coffee.
Substitutions and Variations
When blood oranges aren't in season, regular orange or lemon curd works just as well and keeps the cake bright and tangy. For a richer version, fold a few spoonfuls of mascarpone into the whipped cream with a little orange zest. I've also tried this with a thin layer of chocolate ganache between every few crepes, and it turned into something darker and more grown up. The base recipe is forgiving, so follow your cravings and see where they take you.
Pairing and Presentation Ideas
This dessert loves a glass of something bubbly and slightly sweet, Moscato d'Asti or a dry Champagne both make it feel like a celebration. I've served it on a cake stand with the blood orange slices fanned out like petals, and I've also just brought it to the table on a plain white plate. Either way, people stop talking when you cut into it.
- Top with candied blood orange peel for extra texture and a jewel-like finish.
- Serve with a small dollop of creme fraiche on the side to balance the sweetness.
- Pair with a shot of espresso for a European-style dessert course.
Save This cake taught me that elegance doesn't have to mean difficult. Sometimes it just means knowing when to let good ingredients do the work and when to step back and let the layers shine.
Recipe FAQs
- → Can I make this cake ahead of time?
Yes, assemble the 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 substitute for blood orange curd?
Regular orange curd, lemon curd, or passion fruit curd work beautifully. Each offers a different citrus profile while maintaining the cake's tangy-sweet balance.
- → How do I prevent the layers from sliding?
Chill the cake for at least one hour before serving. The cold sets the cream and curd, helping layers stay in place when slicing.
- → Can I use homemade crêpes instead of store-bought?
Absolutely. Make a classic crêpe batter and cook 16 thin, 8-inch crêpes. Let them cool completely before assembling to prevent melting the cream.
- → How should I slice this cake?
Use a sharp chef's knife, wiping it clean between cuts. A warm knife (dipped in hot water and dried) creates cleaner slices through the cream layers.
- → What wine pairs well with this dessert?
Moscato d'Asti or Champagne complement the citrus beautifully. Their light sweetness and effervescence balance the tangy curd perfectly.