Frozen Peach Torte With Almond Crust

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 9″ springform pan. Press remaining half of
mixture over bottom of 9″ 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.