Frozen Peach Torte With Almond Crust ๐๐ฅง
Description: This beautiful and elegant torte can be prepared three days before serving. Not an easy recipe, 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!
- Cook Time: 30 minutes
- Prep Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 10
- Calories per Serving: 525.6
- Rating: Not available
- Review Count: Not available
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Golden brown sugar |
| 1/3 | All-purpose flour |
| 1/4 | Salt |
| 1 | Unsalted butter |
| 6 | Water |
| 4 | Unflavored gelatin |
| 1 | Sugar |
| 6 | Kirsch |
| 1/3 | White chocolate |
| 3 | Powdered sugar |
| 3 1/2 | Egg yolks |
| 1 1/2 | Cream |
| 1 | Cake pan |
| 4 | Peaches |
Instructions:
-
Preheat oven to 375 degrees.
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Prepare the Crust:
- Coarsely chop nuts with brown sugar, flour, and salt in a food processor.
- Add butter and process until nuts are finely chopped.
- Press half of the mixture over the bottom of a 9-inch diameter springform pan with 2 3/4-inch-high sides.
- Press the remaining half of the mixture over the bottom of a 9-inch-diameter cake pan.
- Bake until crusts are golden, about 20 minutes.
- Transfer to racks and cool completely.
- Break the crust in the cake pan into crumbs, leaving the one in the springform pan as is.
-
Prepare the Filling:
- Place 1 tablespoon of water in a small bowl and sprinkle gelatin over it. Let it stand until the gelatin softens, about 10 minutes.
- Whisk egg yolks, sugar, kirsch, and 3 tablespoons of water in a medium metal bowl until blended.
- Set the bowl over a saucepan of simmering water and whisk constantly until the mixture registers 160 degrees on a candy thermometer, about 4 minutes.
- Remove the bowl from over the water.
- Add gelatin, then white chocolate, and whisk until gelatin dissolves and chocolate melts.
- Let the mixture stand until it’s cool but not set, whisking occasionally, about 10 minutes.
- Beat cream in a large bowl until soft peaks form, then fold the yolk mixture into the cream.
-
Assemble the Torte:
- Spread 1/3 of the mousse over the crust in the springform pan.
- Sprinkle half of the chopped peaches over the mousse.
- Sprinkle half of the crumbs over the peaches.
- Drop 1/3 of the mousse by tablespoonfuls over the peaches, spacing evenly.
- Carefully spread the mousse over, covering the crumbs.
- Sprinkle with the remaining chopped peaches and crumbs.
- Carefully spread the remaining mousse evenly over the top.
-
Freeze and Serve:
- Cover the torte and freeze it overnight. It can be made 3 days ahead; keep it frozen.
- Mix peach slices and powdered sugar in a medium bowl and let it stand for 15 minutes.
- Using a knife, cut around the pan sides to loosen the torte, then release the pan sides and transfer the torte to a platter.
- Arrange peaches in concentric circles atop the torte.
- Let it stand at room temperature for 30 minutes before serving.
-
Option for Garnish:
- 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!
Enjoy the delightful combination of frozen peaches and almond crust in this heavenly dessert! ๐
