*  Exported from  MasterCook Mac  *
                    Frozen Peach Torte with Almond Crust
 Recipe By     : Bon Appetit
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             almonds
      1/3  c             packed light brown sugar
      1/4  c             flour
    1      Pinch         salt
    6      tbsps         unsalted butter -- melted and cooled
    4      tbsps         water
    1      tsp           unflavored gelatin
    6      lg            egg yolks
      1/3  c             sugar
    3      tbsps         cherry brandy -- kirsch
    3 1/2  ozs           white chocolate -- chopped
    1 1/2  c	            whipping cream -- chilled
    1      c	            peaches -- finely chopped
    4                    peaches -- peel & thinly slice
      1/4  c             powdered sugar
 Preheat oven to 375º.  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 9² springform pan.  Press remaining half of mixture over
bottom of 9² cake pan.	Bake until crusts are golden, about 20 minutes.  Transfer
to racks; cook completely. Break crust in pans into crumbs.
 Place 1 tbs water in small bowl.  Sprinkle gelatin over; let stand until gelatin
softens, about 10 minutes.  Whisk yolks, sugar, kirsch and 3 tbs water in medium
metal bowl until blended.  Set bowl over saucepan of simmering water; whisk
constantly until mixture registers 160º 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 spring form pan.  Sprinkle half of chopped
peaches over.	Sprinkle half of crumbs over peaches.  Drop 1/3 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.
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 Per serving: 445 Calories; 33g Fat (66% calories from fat); 6g Protein; 33g
Carbohydrate; 197mg Cholesterol; 40mg Sodium