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1
Preheat oven to 375 degrees.
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2
Coarsely chop nuts with brown sugar, flour and salt in processor.
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3
Add butter; process until nuts are finely chopped.
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4
Press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
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5
Press remaining half of mixture over bottom of 9-inch-diameter cake pan.
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6
Bake until crusts are golden, about 20 minutes.
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7
Transfer to racks; cool completely.
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8
Break the crust in the cake pan into crumbs.
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9
Leave the one in the springform pan as is.
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10
Place 1 tablespoon water in small bowl.
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11
Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
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12
Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
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13
Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
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14
Remove bowl from over water.
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15
Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts.
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16
Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
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17
Beat cream in large bowl until soft peaks form.
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18
Fold yolk mixture into cream.
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19
Spread 1/3 of mousse over crust in springform pan.
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20
Sprinkle half of chopped peaches over.
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21
Sprinkle half of crumbs over peaches.
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22
Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
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23
Spread mousse carefully over, covering crumbs.
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24
Sprinkle with remaining chopped peaches and crumbs.
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25
Carefully spread remaining mousse evenly over.
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26
Cover and freeze overnight.
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27
Can be made 3 days ahead, keep frozen.
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28
Mix peach slices and powdered sugar in medium bowl.
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29
Let stand 15 minutes.
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30
Using knife, cut around pan sides to loosen torte.
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31
Release pan sides; transfer torte to platter.
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32
Arrange peaches in concentric circles atop torte.
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33
Let stand at room temperature 30 minutes and serve.
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34
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!
