FROZEN PEACH TORTE WITH ALMOND CRUST

Frozen Peach Torte With Almond Crust image

This beautiful and elegant torte can be prepared three days before serving. Not an easy recipes, takes a little work, but well worth it! You will get nonstop oohhs and aahhs. They'll think you bought it at a gourmet bakery!

Provided by Grace Lynn

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 cups whole almonds
1/3 cup packed golden brown sugar
1/4 cup all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, melted, cooled
4 tablespoons water
1 teaspoon unflavored gelatin
6 large egg yolks
1/3 cup sugar
3 tablespoons kirsch (clear cherry brandy)
3 1/2 ounces white chocolate, chopped
1 1/2 cups chilled whipping cream
1 cup finely chopped pitted peeled peach
4 peaches, peeled, thinly sliced
1/4 cup powdered sugar

Steps:

Preheat oven to 375 degrees.
Coarsely chop nuts with brown sugar, flour and salt in processor.
Add butter; process until nuts are finely chopped.
Press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
Press remaining half of mixture over bottom of 9-inch-diameter cake pan.
Bake until crusts are golden, about 20 minutes.
Transfer to racks; cool completely.
Break the crust in the cake pan into crumbs.
Leave the one in the springform pan as is.
Place 1 tablespoon water in small bowl.
Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
Remove bowl from over water.
Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts.
Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
Beat cream in large bowl until soft peaks form.
Fold yolk mixture into cream.
Spread 1/3 of mousse over crust in springform pan.
Sprinkle half of chopped peaches over.
Sprinkle half of crumbs over peaches.
Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
Spread mousse carefully over, covering crumbs.
Sprinkle with remaining chopped peaches and crumbs.
Carefully spread remaining mousse evenly over.
Cover and freeze overnight.
Can be made 3 days ahead, keep frozen.
Mix peach slices and powdered sugar in medium bowl.
Let stand 15 minutes.
Using knife, cut around pan sides to loosen torte.
Release pan sides; transfer torte to platter.
Arrange peaches in concentric circles atop torte.
Let stand at room temperature 30 minutes and serve.
Option: Finely chop some peaches with the skin on, add some powdered sugar and press it around the circumference of the torte to give it a different look!