Frozen Peach Torte With Almond Crust Recipes

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FROZEN PEACH TORTE WITH ALMOND CRUST



Frozen Peach Torte With Almond Crust image

This beautiful and elegant torte can be prepared three days before serving. Not an easy recipes, 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!

Provided by Grace Lynn

Categories     Frozen Desserts

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups whole almonds
1/3 cup packed golden brown sugar
1/4 cup all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, melted, cooled
4 tablespoons water
1 teaspoon unflavored gelatin
6 large egg yolks
1/3 cup sugar
3 tablespoons kirsch (clear cherry brandy)
3 1/2 ounces white chocolate, chopped
1 1/2 cups chilled whipping cream
1 cup finely chopped pitted peeled peach
4 peaches, peeled, thinly sliced
1/4 cup powdered sugar

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!

Nutrition Facts : Calories 525.6, Fat 40.7, SaturatedFat 16.6, Cholesterol 194.5, Sodium 46.7, Carbohydrate 35, Fiber 4.3, Sugar 26.3, Protein 10.1

FROZEN PEACH TORTE WITH ALMOND CRUST



Frozen Peach Torte with Almond Crust image

Categories     Cake     Chocolate     Fruit     Dessert     Frozen Dessert     Peach     Almond     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 15

2 cups whole almonds
1/3 cup (packed) golden brown sugar
1/4 cup all purpose flour
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted, cooled
4 tablespoons water
1 teaspoon unflavored gelatin
6 large egg yolks
1/3 cup sugar
3 tablespoons kirsch (clear cherry brandy)
3 1/2 ounces white chocolate (such as Baker's or Lindt), chopped
1 1/2 cups chilled whipping cream
1 cup finely chopped pitted peeled peaches
4 peaches, peeled, thinly sliced
1/4 cup powdered sugar

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



Peach Torte image

This kosher recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try this one yet. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Shirley Pollock, Lauderhill Hadassah in Florida.

Provided by PanNan

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups sugar
1/2 cup oil
3 eggs
1/2 lemon, juice of
1 orange, juice of (combine lemon and orange juices to make 1/2 cup total citrus juice)
1 teaspoon vanilla extract
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
4 peaches, fresh, blanched, peeled, and thinly sliced

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



Peach and Cream Cheese Torte image

This family favorite is too good to keep to ourselves.

Provided by SUE_ZIGGY

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 12

½ cup butter
⅓ cup white sugar
¾ cup all-purpose flour
⅔ cup chopped pecans
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 egg
¼ teaspoon almond extract
¼ cup white sugar
½ teaspoon vanilla extract
1 (28 ounce) can peach slices, drained
½ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 422 calories, Carbohydrate 37.4 g, Cholesterol 84.6 mg, Fat 29.2 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 177.6 mg, Sugar 25.4 g

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