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  1. Exported from MasterCook Mac

  2. Frozen Peach Torte with Almond Crust

  3. Recipe By : Bon Appetit

  4. 10 Preparation Time :

  5. Categories : Desserts Cakes

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 c almonds

  8. 1/3 c packed light brown sugar

  9. 1/4 c flour

  10. 1 Pinch salt

  11. 6 tbsps unsalted butter -- melted and cooled

  12. 4 tbsps water

  13. 1 tsp unflavored gelatin

  14. 6 lg egg yolks

  15. 1/3 c sugar

  16. 3 tbsps cherry brandy -- kirsch

  17. 3 1/2 ozs white chocolate -- chopped

  18. 1 1/2 c whipping cream -- chilled

  19. 1 c peaches -- finely chopped

  20. 4 peaches -- peel & thinly slice

  21. 1/4 c powdered sugar

  22. Preheat oven to 375º. Coarsely chop nuts with brown sugar, flour and salt in

  23. processor. Add butter, process until nuts are finely chopped. Press half of

  24. 2; springform pan. Press remaining half of mixture over

  25. 9&sup

  26. 2; cake pan. Bake until crusts are golden, about 20 minutes. Transfer to racks; cook completely. Break crust in pans into crumbs.

  27. Place 1 tbs water in small bowl. Sprinkle gelatin over; let stand until

  28. 10 minutes. Whisk yolks, sugar, kirsch and 3 tbs water

  29. in medium metal bowl until blended. Set bowl over saucepan of simmering water;

  30. 160º on candy thermometer, about minutes. Remove bowl from over water. Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts. Let stand until mixture is

  31. cool but not set, whisking occasionally, about 10 minutes. Beat cream in large

  32. bowl until soft peaks form. Fold yolk mixture into cream.

  33. Spread 1/3 of mousse over crust in spring form pan. Sprinkle half of chopped

  34. peaches over. Sprinkle half of crumbs over peaches. Drop 1/3 of mousse by

  35. tablespoons over peaches, spacing evenly. Spread mousse carefully over,

  36. 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.)

  37. 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

  38. torte to platter. Arrange peaches in concentric circles atop torte. Let stand at room temperature 30 minutes and serve.

  39. 445 Calories;

  40. 33g Fat (66% calories from fat);

  41. 6g Protein;

  42. 197mg Cholesterol;

  43. 40mg Sodium

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