A beautiful layered dessert with delicate crêpes, vibrant blood orange curd, and airy whipped cream, effortlessly assembled.
# What You'll Need:
→ Crêpes
01 - 16 ready-made crêpes (8-inch diameter)
→ Blood Orange Curd
02 - 1 1/2 cups blood orange curd (store-bought or homemade)
→ Whipped Cream
03 - 1 1/2 cups heavy whipping cream
04 - 3 tablespoons powdered sugar
05 - 1 teaspoon vanilla extract
→ Garnish
06 - 1 blood orange, thinly sliced
07 - Zest of 1 blood orange
08 - Powdered sugar for dusting
09 - Edible flowers (optional)
# How-To Steps:
01 - Prepare homemade blood orange curd in advance and allow to cool completely before assembling the cake.
02 - Combine heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. Whip until soft peaks form, being careful not to overbeat.
03 - Place one crêpe on a serving plate. Spread approximately 2 tablespoons of blood orange curd evenly over the surface, leaving a small border around the edges.
04 - Place a second crêpe on top of the curd layer. Spread 2 tablespoons of whipped cream evenly across the surface.
05 - Continue alternating crêpe layers with blood orange curd and whipped cream, stacking evenly. Finish with a plain crêpe on top to create a smooth surface.
06 - Cover the assembled cake loosely with plastic wrap and refrigerate for at least 1 hour to allow layers to set and flavors to meld.
07 - Just before serving, arrange fresh blood orange slices across the top. Sprinkle with zest and dust generously with powdered sugar. Add edible flowers if desired. Use a sharp knife to slice into wedges.
