My childhood gateau de Savarin, as I knew it growing up in Egypt, was a syrupy and airy yeast individual cake, horizontally split in half to encase juicy and fresh seasonal fruits and a mound of fluffy and tangy whipped crème fraîche.  Traditionally, Savarin should be soaked in a simple syrup mixed with Rum.  Yet, for religious reasons, only the non-alcoholic version was found at Egyptian bakeries.