Blood orange curd crêpe cake
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 8-10
Ingredients
- 200g mascarpone
- 200ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla bean paste
- 1 blood orange, zested and cut into rounds
CRÊPES
- 300ml semi-skimmed milk
- 100g plain flour
- 2 eggs
- 1 tbsp melted unsalted butter, plus extra for frying
CURD
- 4 egg yolks
- 2 blood oranges, zested and juiced (you will need 150ml juice)
- 150g caster sugar
- 50g cold unsalted butter, cubed
Method
- STEP 1
For 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 2
For 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 3
Brush 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 4
Stack 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.
