Crepe Cake with Blood Orange Ricotta Cream
Paper thin crepes smothered with ricotta cream, drenched in a blood orange syrup and stacked sky high.
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250ml/1 cup blood orange juice or regular orange (freshly squeezed)
- 200g/1 cup white sugar
- 210g/1 1/2 cup all-purpose flour
- 3 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 560ml/2 1/4 cups milk or soy milk
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 500g/2 cups ricotta
- 4 tbsp blood orange syrup
- 250ml/1 cup heavy whipping/double cream
- 30g/1/4 cup powdered/icing sugar
- 1 tsp orange blossom water (optional)
- 1 blood orange (sliced thinly)
- powdered sugar
Instructions
- 1
Juice the blood oranges and combine the juice with sugar in a saucepan, bring to a boil, let it bubble away for 5 minutes on medium heat.
- 2
Remove from the heat and let it cool completely. When cooled strain into a jar or a bottle.
- 3
In a large bowl combine flour, sugar, baking powder and salt. Crack eggs into the mixture and pour in 1 cup of milk. Mix everything with a whisk, then add remaining milk, vanilla and almond flavourings, mix well. Let it sit for 30 minutes.
- 4
Heat the frying pan on medium heat. (Read the tips on making better crepes in the post!!) Rub the frying pan with a little bit of oil and pour 1/3 cup of crepe batter in the pan, tilt the pan to let the batter run to the edges.
- 5
Cook each crepe until the surface looks dry, approximately 1 minute, then flip with a thin-edged spatula and cook for 20-30 seconds on the other side. Repeat until all better is gone. You will have 12 crepes if using an 9 inch/23 cm frying pan.
- 6
Stack crepes on top of each other and let them cool completely.
- 7
Combine ricotta and blood orange syrup in a food processor and pulse for a few seconds for a smoother texture.
- 8
To a medium bowl add heavy/double cream with powdered sugar and orange blossom water if using, whip until stiff peaks form with an electric mixer.
- 9
Gently fold half of whipped cream into ricotta with a spatula, then fold in another half.
- 10
Choose a pretty plate or a cake stand and place the first crepe on it, spread approximately 1/4 cup of the blood orange ricotta cream with a spatula, drizzle with 1 tbsp of blood orange syrup. Repeat until all crepes are gone.
- 11
Drizzle the top of the crepe cake with additional blood orange syrup, decorate with blood orange slices and refrigerate for at least 1 hour for the cream to firm up and for the cake to soak up all the flavours.
- 12
Dust with more powdered sugar right before serving if desired.