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A Special Dessert: Riesling Savarin Cake

Wollersheim Winery in Wisconsin

Are you looking for a holiday dessert with a difference? Try this recipe for Riesling Savarin Cake from Wollersheim Winery in Wisconsin.

Frequently I enjoy baking a dessert cake with wine added to the mix before baking. After the cake is finished baking, I make a glaze with the same wine added to it. Frequently the wine I use is a fruit wine such as blackberry or raspberry. The results are great and since I start with a box cake, it is unbelievable what the addition of the fruit wine and jello mix can do to upscale the final results.

The recipe below from Wollersheim Winery was created by Executive Chef Paul Short and enjoyed at the 2014 Wollersheim Winery Open House. The Riesling Savarin Cake recipe is undoubtedly not quick and easy but it sounds delicious and I can hardly wait to try it! I suggest reading the recipe thoroughly before beginning.


Riesling Savarin Cake

by Executive Chef Paul Short
From our 2014 Wollersheim Winery Open House

Ingredients: Dough

  • 3 ¼ cups bread flour
  • ¾ cup water
  • 2 large eggs
  • 2 ¼ teaspoons instant yeast
  • 2 ¼ teaspoons salt
  • 2 tablespoons plus 1 teaspoon sugar
  • ¼ stick melted butter
  • ¼ cup macerated raisins

Ingredients: Baba Syrup

  • 1 quart water
  • 2 cups sugar
  • 2 vanilla beans
  • 1 lemon zested
  • 1 cup Wollersheim Dry Riesling
  • dark rum to taste


1. Combine the flour, water, eggs, yeast, salt, and sugar and mix with the dough hook.

2. Mix for 5 to 7 minutes after incorporation to cleanup stage, using medium high speed.

3. Once the dough is developed, add the melted butter on slow speed.

4. Add the raisins.

5. After mixing divide and shape the dough into loose balls.

6. Deposit the dough into appropriate molds halfway up the mold, and let ferment 25 to 30 minutes.

7. The dough is ready to bake once it reaches the top of the mold.

8. Bake at 400°F in a convection oven until golden brown.

9. Boil the water, sugar, vanilla, and zest.

10. Add the rum and wine when the sugar mixture has cooled to room temperature.

11. Soak the babas until no longer dry.

12. Garnish with crème Chantilly and fruit.

MAKES: Makes 22 individual servings

Recipe provided by Wollersheim Winery, Wisconsin

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