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
Cherry plum cerasifera" var "pissardii" ("P." 'Atropurpurea'). The variety 'Nigra' with black foliage and pink flowers, has gained the Royal Horticultural Society's Award of Garden Merit. "Prunus × cistena" (purple leaf sand cherry) a hybrid of "Prunus cerasifera" and "Prunus pumila", the sand cherry, also won the Award of Garden Merit. These purple-foliage forms (often called 'purple-leaf plum'), also have dark purple fruit, which make an attractive, intensely coloured jam. They can have white or pink flowers. The cultivar 'Thundercloud' has bright red foliage which darkens purple. Others, such as 'Lindsayae', have green foliage. Some kinds of purple-leaf plums are used for