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
Smoked plum Smoked plum Smoked plum is the smoked fruit of Asian plums, used in East Asian cuisine and medicine. It is called wūméi (; ) in Chinese, omae (; ) in Korean, and ubai (; ) in Japanese. Smoked plums, matte black to dark brown, with a rugged surface, have a unique flavor with a sour taste. The fruit is spherical or oblate, around long and in diameter. The surface is wrinkled, with the round stem-end underside. The fruit kernel is hard, olate, yellowish brown, long, wide, and thick, with a dotted surface. The seed is flat obloid and light yellow.