{"id":16190,"date":"2018-12-20T13:03:13","date_gmt":"2018-12-20T18:03:13","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=16190"},"modified":"2018-12-20T13:03:13","modified_gmt":"2018-12-20T18:03:13","slug":"a-special-dessert-riesling-savarin-cake","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2018\/12\/20\/a-special-dessert-riesling-savarin-cake\/","title":{"rendered":"A Special Dessert: Riesling Savarin Cake"},"content":{"rendered":"<div id=\"attachment_16191\" style=\"width: 310px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-16191\" class=\"size-medium wp-image-16191\" src=\"http:\/\/winetrailtraveler.com\/blog\/wp-content\/uploads\/2018\/12\/wollersheim1-300x191.jpg\" alt=\"\" width=\"300\" height=\"191\" srcset=\"http:\/\/winetrailtraveler.com\/blog\/wp-content\/uploads\/2018\/12\/wollersheim1-300x191.jpg 300w, http:\/\/winetrailtraveler.com\/blog\/wp-content\/uploads\/2018\/12\/wollersheim1.jpg 339w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-16191\" class=\"wp-caption-text\">Wollersheim Winery in Wisconsin<\/p><\/div>\n<p>Are you looking for a holiday dessert with a difference? Try this recipe for Riesling Savarin Cake from Wollersheim Winery in Wisconsin.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Cheers!<br \/>\nKathy<\/p>\n<p><b>Riesling Savarin Cake<\/b><\/p>\n<p><i>by Executive Chef Paul Short<br \/>\nFrom our 2014 Wollersheim Winery Open House<br \/>\n<\/i><\/p>\n<p><b>Ingredients: <i>Dough<\/i><\/b><\/p>\n<ul>\n<li>3 \u00bc cups bread flour<\/li>\n<li>\u00be cup water<\/li>\n<li>2 large eggs<\/li>\n<li>2 \u00bc teaspoons instant yeast<\/li>\n<li>2 \u00bc teaspoons salt<\/li>\n<li>2 tablespoons plus 1 teaspoon sugar<\/li>\n<li>\u00bc stick melted butter<\/li>\n<li>\u00bc cup macerated raisins<\/li>\n<\/ul>\n<p><b>Ingredients: <i>Baba Syrup<\/i><\/b><\/p>\n<ul>\n<li>1 quart water<\/li>\n<li>2 cups sugar<\/li>\n<li>2 vanilla beans<\/li>\n<li>1 lemon zested<\/li>\n<li>1 cup Wollersheim Dry Riesling<\/li>\n<li>dark rum to taste<\/li>\n<\/ul>\n<p><b>Directions:<\/b><\/p>\n<p>1. Combine the flour, water, eggs, yeast, salt, and sugar and mix with the dough hook.<\/p>\n<p>2. Mix for 5 to 7 minutes after incorporation to cleanup stage, using medium high speed.<\/p>\n<p>3. Once the dough is developed, add the melted butter on slow speed.<\/p>\n<p>4. Add the raisins.<\/p>\n<p>5. After mixing divide and shape the dough into loose balls.<\/p>\n<p>6. Deposit the dough into appropriate molds halfway up the mold, and let ferment 25 to 30 minutes.<\/p>\n<p>7. The dough is ready to bake once it reaches the top of the mold.<\/p>\n<p>8. Bake at 400\u00b0F in a convection oven until golden brown.<\/p>\n<p>9. Boil the water, sugar, vanilla, and zest.<\/p>\n<p>10. Add the rum and wine when the sugar mixture has cooled to room temperature.<\/p>\n<p>11. Soak the babas until no longer dry.<\/p>\n<p>12. Garnish with cr\u00e8me Chantilly and fruit.<\/p>\n<p><b>MAKES:<\/b> Makes 22 individual servings<\/p>\n<p>Recipe provided by <a href=\"https:\/\/www.wollersheim.com\" target=\"_blank\" rel=\"noopener\">Wollersheim Winery<\/a>, Wisconsin<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"A Special Dessert: Riesling Savarin Cake\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=16190\"><\/script>","protected":false},"excerpt":{"rendered":"<p>Try this recipe for Riesling Savarin Cake soon &#8211; perhaps for the holidays!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[449,762,477,69],"class_list":["post-16190","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-christmas","tag-dessert","tag-holidays","tag-recipes"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/16190","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=16190"}],"version-history":[{"count":1,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/16190\/revisions"}],"predecessor-version":[{"id":16192,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/16190\/revisions\/16192"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=16190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=16190"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=16190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}