Frozen Peach Torte With Almond Crust

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 10
• 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 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

Recipe

• 1 preheat oven to 375 degrees.
• 2 coarsely chop nuts with brown sugar, flour and salt in processor.
• 3 add butter; process until nuts are finely chopped.
• 4 press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
• 5 press remaining half of mixture over bottom of 9-inch-diameter cake pan.
• 6 bake until crusts are golden, about 20 minutes.
• 7 transfer to racks; cool completely.
• 8 break the crust in the cake pan into crumbs.
• 9 leave the one in the springform pan as is.
• 10 place 1 tablespoon water in small bowl.
• 11 sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
• 12 whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
• 13 set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
• 14 remove bowl from over water.
• 15 add gelatin, then chocolate and whisk until gelatin dissolves and chocolate melts.
• 16 let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
• 17 beat cream in large bowl until soft peaks form.
• 18 fold yolk mixture into cream.
• 19 spread 1/3 of mousse over crust in springform pan.
• 20 sprinkle half of chopped peaches over.
• 21 sprinkle half of crumbs over peaches.
• 22 drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
• 23 spread mousse carefully over, covering crumbs.
• 24 sprinkle with remaining chopped peaches and crumbs.
• 25 carefully spread remaining mousse evenly over.
• 26 cover and freeze overnight.
• 27 can be made 3 days ahead, keep frozen.
• 28 mix peach slices and powdered sugar in medium bowl.
• 29 let stand 15 minutes.
• 30 using knife, cut around pan sides to loosen torte.
• 31 release pan sides; transfer torte to platter.
• 32 arrange peaches in concentric circles atop torte.
• 33 let stand at room temperature 30 minutes and serve.
• 34 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!