This Week’s Dessert Special at Fränzel: Homemade Kalter Hund (Cold Dog) with Stroh Rum

Dear friends,

This week at Fränzel, we’re serving up a true slice of German nostalgia with a Fränzel twist: Kalter Hund (literally “Cold Dog”), a chocolate biscuit cake and this week’s dessert special.

Kalter Hund has been a German household favorite since the 1920s, when a biscuit maker first published the recipe as a clever way to use their Butterkekse. Some folks still call it “Kalte Schnauze” (cold snout) because of the way little beads of condensation form on the chilled loaf—like a dog’s nose on a warm day. It’s the kind of treat that shows up at birthday parties, family gatherings, and Sunday coffee hours across Germany: simple, satisfying, and impossible to stop at just one slice.

Last week, a German-born guest shared with me his love for Kalter Hund and the warm nostalgia he felt remembering watching his grandmother prepare it from scratch—even baking the Butterkekse herself. His story touched me so much that I decided to make this classic just for him… and now for all of you.

At Fränzel, we’ve made it our own. I personally baked the Butterkekse, just like Karsten's Oma, fresh in our kitchen—tender, buttery cookies with a delicate snap and deeper flavor than anything off the shelf. Layered between them is my silky chocolate ganache, enriched with Tahitian vanilla and a generous pour of Stroh rum. This aromatic Austrian rum adds warm, slightly spiced notes and a gentle boozy kick that turns this childhood classic into something elegant and grown-up. The result is a beautifully striped loaf: crisp cookie layers hugging rich, fudgy chocolate that melts on the tongue. Served chilled, it’s refreshing yet deeply satisfying—perfect after a meal with a strong cup of coffee.

Kalter Hund will be available by the slice all this week while supplies last. It’s the kind of dessert that feels both comforting and special—exactly what we love to share at Fränzel.

Come experience a little bit of German tradition, made with care right here in the Hudson Valley. We’d love to see you!

Prost & Guten Appetit!

Franz Brendle

Chef & Owner, Fränzel

47 West Main Street, Goshen, NY

Open Tuesday–Saturday 12–9 pm | Sunday 2–8 pm | Closed Monday

Reserve your table at www.franzelrestaurant.com - we

always save room for dessert.