Blood orange curd crêpe cake
Celebrate jewel-like blood oranges to make this impressive layer cake. Use shop-bought crêpes and curd for a speedier dessert
- Serves: 8 persons
- 200g mascarpone
- 200ml double cream
- 1tbsp icing sugar
- 1tsp vanilla bean paste
- 1blood orange, zested and cut into rounds
- 300ml semi-skimmed milk
- 100g plain flour
- 1tbsp melted unsalted butter, plus extra for frying
- 4egg yolks
- 2blood oranges, zested and juiced (you will need 150ml juice)
- 150g caster sugar
- 50g cold unsalted butter, cubed
Step 1For the curd, put all the ingredients in a heatproof bowl over a pan of simmering water and whisk over a medium heat until the butter melts and the curd thickens to coat the back of a spoon. Whisk for 3-4 minutes more until it’s the consistency of custard. Remove from the heat, cover with baking paper and cool.
Step 2For the crêpes, blitz everything with a pinch of salt in a blender until it’s the consistency of single cream. Rest for 15 minutes.
Step 3Brush 1 tsp of melted butter around a non-stick crêpe or 15cm frying pan. Add a small ladle of the batter and tilt the pan to thinly coat. Cook for 1-2 minutes, then flip and cook for 1 minute until light brown. Repeat with the remaining batter to make 12 crêpes. Cool slightly. Whisk together the mascarpone, cream, sugar and vanilla until softly whipped.
Step 4Stack the crêpes on a plate, spreading a thin layer of the filling and a drizzle of curd between each, finishing with a layer of filling. Chill for 1 hour or up to 24 hours. To serve, decorate with the orange slices, more curd and the orange zest.