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
Armenian name suffix -յան (reformed orthography) or -եան (classical orthography), transliterated as -yan, -ian, or less often '-jan'. Example: Petros"yan", meaning "issued from Petros", akin to the English name Peterson. Some Armenian last names bear the suffix -նց ([nʦʰ]), transliterated as -nc, -nts or -ntz (as in Bakunts or Adontz), or in addition to -yan/-ian (as in Vardanyants), although that is not common. Some Armenian surnames have a suffix -լի ([li]) preceding the -յան/-եան suffix. For example, Sivaslian and Vanlian refer to the cities of Sivas and Van, respectively. Other Armenian surnames have a suffix -ճի ([ʤi] or [ʧi]), transliterated as -ji/dji