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 egg cavity, leaving the egg in a flap of flesh and causing a crescent-shaped scar on the outside of the fruit. Without this curved slit, eggs are killed by pressure from the growth of the host fruit. Plum curculio larvae are typically 6 to 9 mm long when fully grown, when they reach the pupal stage measuring about 5 to 7 mm; all adult characteristics are visible in this stage prior to transformation. Adult plum curculio are about 4 to 6 mm long and have a small, rough snout colored with black, gray, and brown specks. Four pairs of ridges