Best 4 Frozen Peach Torte With Almond Crust Recipes

FROZEN PEACH TORTE WITH ALMOND CRUST

Steps:

• Preheat oven to 375 degrees.
• 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 diameter springform pan with 2 3/4-inch-high sides.
• Press remaining half of mixture over bottom of 9-inch-diameter cake pan.
• Bake until crusts are golden, about 20 minutes.
• Transfer to racks; cool completely.
• Break the crust in the cake pan into crumbs.
• Leave the one in the springform pan as is.
• 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 1/3 of mousse over crust in springform pan.
• Sprinkle half of chopped peaches over.
• Sprinkle half of crumbs over peaches.
• Drop 1/3 of mousse by tablespoonfuls 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 overnight.
• 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.
• 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!

FROZEN PEACH TORTE WITH ALMOND CRUST

Steps:

• Preheat oven to 375°F. 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 diameter spring-form pan with 2 3/4-inch-high sides. Press remaining half of mixture over bottom of 9-inch-diameter cake pan. Bake until crusts are golden, about 20 minutes. Transfer to racks; cool completely. Break crust in cake pan 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° 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 springform pan. Sprinkle half of chopped peaches over. Sprinkle half of crumbs over peaches. Drop 1/3 of mousse by tablespoonfuls 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 overnight. (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.

PEACH TORTE

Steps:

• Grease a 13 X 9 pan. Preheat oven to 350°F.
• Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
• In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
• Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.

PEACH AND CREAM CHEESE TORTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
• Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
• Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.