Plum cake fruit in these open tarts or flans is cut into suitably sized pieces and the cake is glazed: red glaze is recommended for red plum and rhubarb flans, whereas apricot glaze is recommended in yellow plum and apricot flans. The German plum cake, known as "Zwetschkenkuchen", can be found all over the country, although its home is Bavaria. In chef Robert Carrier's recipe for it, the base is made from yeast pastry rather than often used shortcrust pastry, because the yeast pastry "soaks up the juice form the plums without becoming soggy". In Italy, plum cake is known by the
Plum curculio identify large scars and bumps due to feeding. Most internally damaged fruit (through burrowing into the fruit) drops prematurely. Control of the plum curculio is fairly easy to maintain. Application of proper insecticide during the pink and petal-fall stages of apples, also the petal-fall and shuck-split stages in peaches and cherries is usually enough to reduce plum curculio damage to a minimum. An important preventative measure is destroying the fallen, damaged host fruits before the adults emerge. Pest management at petal fall is also of particular importance. Plum curculio The plum curculio ("Conotrachelus nenuphar") is a true weevil native to