Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! (korenainthekitchen.com)
It is good an hour after baking and gets better each day, with or without its unique orange soaking syrup, and special cream cheese fondant overcoat. (betterbaking.com)
The brand I had was higher fat and I think a lighter version might create a better soaking syrup. (epicurious.com)