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
Romanization of Armenian are commonly used, they are not obeying to any approved international or Armenian standard, so they are not recommended for the romanization of Armenian. Note that the input methods recognize the Latin digraphs "zh, dz, gh, tw, sh, vo, ch, rr" for Classic or Eastern Armenian, and "zh, dz, tz, gh, vo, ch, rr" for Western Armenian, but offer no way to disambiguate words where the digraphs should not be recognized. Some Armenian letters are entered as Latin digraphs, and may also be followed by the input of an ASCII single quote (which acts as the only letter modifier recognized)