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Frozen Peach Torte with Almond Crust

 

.
19

Yield

16

servings

Prep

20

min

Cook

20

min

Ready

1

days

Trans-fat Free, Low Sodium
 

Ingredients

2 cups almonds
*
cup brown sugar, light
packed
*
¼ cup all-purpose flour
1 pinch salt
*
6 tablespoons butter
melted and cooled
4 tablespoon water
1 teaspoon gelatin, unflavored
unflavored
*
6 large egg yolks
cup sugar
3 tablespoon kirsch (cherry brandy)
kirsch
*
3 ½ ozs white chocolate
chopped
*
1 ½ cups heavy whipping cream
chilled
1 cup peaches
finely chopped
*
4 each peaches
peeled and thinly
¼ cup powdered sugar

Directions

Preheat oven to 375℉ (190℃).

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 springform pan.

Press remaining half of mixture over bottom cake pan.

Bake until crusts are golden, about 20 minutes.

Transfer to racks; cook completely. Break crust in pans into crumbs.

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 ⅓ of mousse over crust in spring form pan.

Sprinkle half of chopped peaches over.

Sprinkle half of crumbs over peaches.

Drop ⅓ of mousse by tablespoons 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 over night.

(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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 18072% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 121mg 40%
Sodium 42mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 4%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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