Now that you know how to make a crepe (from last weeks post) I thought I would share with you how to turn that talent of yours into a delicious dessert that you can enjoy for any special occasion! This Orange Cream Crepe Cake combines creamy ricotta with fresh orange juice and zest and is drizzled with chocolate, which makes it perfect for anytime of year, and a great last minute dessert idea if you are still trying to figure out what to bring to Thanksgiving. Look at how gorgeous it is, especially with the easy to make candied oranges on top.
The nice thing with this crepe cake is that you can make it as rich as you would like. You can simply add more layers (we did about 15 crepes) or try adding more chocolate drizzle between the layers. Play with it and have fun! Now follow along with the steps to make your perfect crepe cake below (photo step-by-step below recipe).
- 15 Crepes (see post here for how to make them)
- 2 tbsp Orange Zest
- 1/3 c Orange Juice
- 1 c Whipping Cream
- 1 1/3 c Ricotta
- 2 tsp Sugar
- 1 c Semi-Sweet Chocolate Chips
- Prepare whipping cream by mixing 1c on high speed in your mixer until peaks form, scoop out and place in a covered bowl in the fridge.
- Combine ricotta with orange juice, zest and sugar on medium speed in your stand mixer. Once combined, gently fold in your whipped cream you prepared earlier.
- Begin by placing a crepe on a cake stand, add a dollop of your orange cream and gently spread out, leaving 1/2" gap around crepe. If desired you can drizzle chocolate on each layer (or only the top).
- Repeat the crepe and cream process until you reach your desired height (we did about 15 crepes)
- For your final crepe spread cream mixture right to the edges. Drizzle with chocolate and top with candied oranges.
- Place in fridge to chill (at least 2 hours, overnight is best) and serve cold.
For the orange juice and zest I used one large naval orange. If you are going to use candied oranges on top you will need a second orange (see link at bottom of page for candied oranges) You can assemble the cake, including the top layer, a day in advance. Keep in fridge and take out when ready to serve.
Step by step for assembling your crepe cake
- Your crepes and candied oranges should already be done at this point, this is for your day of assembly of the cake.
- Prepare your Orange Cream (consistency should look like the photo, you do not want it too thick or runny)
3. Save yourself some fussing and put your cake plate on a lazy-susan to make it easy for your cream. Start by putting a crepe on your cake stand and a dollop of cream (approx. 1/8c). Using an offset spatula gently spread the cream on the crepe, stopping 1/2″ from the edge (the cream will spread to the edges as the weight of the layers are added on). If you want it more decadent, drizzle melted semi-sweet chocolate between each layer.
4. Place your next crepe on top and gently press down, repeat step 3 until you have the height you desire (we used approximately 15). When you get to your final crepe you can cover in plastic wrap and place in the fridge (at least 2 hours to chill) overnight is better as it allows the cream to settle.
5. Finishing touches! Fully cover your final layer with your orange cream and take it right to the edges. Drizzle with melted semi-sweet chocolate and then top with your candied oranges. Enjoy!
How easy was that?! Seriously, if you show up with this to your next family dinner everyone is going to think you are a dessert goddess!! They don’t need to know how simple it was to make, all they are going to care about is the luscious orange cream mixed with the richness of that chocolate!