Kägi Alpine Cookies Gateau

Rezept Kägi Butterbiscuits Torte

A creamy dream with Kägi Toggenburger Alpine Cookies.


1. Melt butter in a pan over low heat. Brush base of springform pan with melted butter, clip springform pan side to base. Preheat the oven to 200 °C.

2. If desired, set aside a Kägi Alpine Cookie to garnish. Place the remaining Alpine Cookies into a plastic bag and pound to fine crumbs using a rolling pin. Mix the crumbed cookies with the icing sugar, egg white and remaining butter and spread evenly over the springform base. Press down firmly. Bake in the centre of the oven for 5-7 minutes. Remove from the oven and allow to cool.

3. For the filling, soak the gelatine in lots of cold water. Drain the peaches. Set aside one peach half for the garnish; chop the remaining peaches into small cubes.

4. Thoroughly mix the blanc battu, salt and sugar. Squeeze excess water from the gelatine, add to a pan together with 3 tablespoons of water. Allow to melt over a low heat whilst stirring continuously. Remove pan from stove, allow to cool slightly. Stir a little of the blanc battu mixture by the spoonful into the gelatine. Stir everything back into the blanc battu mixture. Stir in the egg yolk, then mix in the diced peaches. Allow the mixture to set slightly in the refrigerator.

5. Meanwhile, carefully remove the Alpine Cookie base from the springform pan base. Leave the base in the springform, attach the side. As soon as the blanc battu mixture becomes firm at the edge, whip the cream until stiff. Carefully fold in the whipped cream. Pour the mixture onto the base, cover with cling film and place into the refrigerator for 4-5 hours and allow to become firm.

6. Using a knife, carefully loosen the gateau at the edge and remove the springform tin side. Slide the gateau onto a plate. Whip the cream and transfer into a piping bag. Pipe 12 dabs of cream around the edge of the gateau, and one dab of cream onto its centre. Cut the previously set aside peach half into pieces and use to garnish, together with the lemon balm leaves. Place the Kägi Alpine Cookie into the centre.


Blanc battu can be replaced by low-fat quark.


Fresh fruit such as strawberries, raspberries, blackberries, apricots or plums can be used instead of peaches. 240 g of prepared, stoned fruits are required.


Ingredients for a 26-cm diameter springform tin

75 g butter
200 g Kägi Alpine Cookies
70 g icing sugar
1 egg white


6 gelatine sheets
1 small tin of peaches
400 g Blanc battu
1 pinch of salt
100 g sugar
1 egg yolk
2 dl double cream


100 ml double cream
Lemon balm to taste

Included products