Frozen Peach Torte With Almond Crust

READY IN: 1hr 30mins




  • 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!