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
Angolan epauletted fruit bat Angolan epauletted fruit bat The Angolan epauletted fruit bat ("Epomophorus angolensis") is a species of megabat in the family Pteropodidae. It is found in Angola and Namibia. Its natural habitats are dry savanna and moist savanna. It is threatened by habitat loss. It was described as a new species in 1870 by British zoologist John Edward Gray. Gray described it as a "variety" of "Epomophorus macrocephalus", which has since been synonymized with the Angolan epauletted fruit bat. Its species name ""angolensis"" is Latin for "Angolan." It is found in two countries in Southern Africa, including Angola and Namibia. It is