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 pox of stone fruit by causing acidity and deformities. The only way to manage the disease is to destroy all infected trees, which can cause significant economic losses. The disease symptoms were first seen in Bulgaria around 1916-1917, thus the name of "sharka" - from Bulgarian "шарка", meaning "pox". In 1933, the virus origin was described by Dimitar Atanasov. The disease developed in several European countries. The plum pox virus is a linear single stranded RNA virus. There are nine strains of plum pox virus: PPV-D, PPV-M, PPV-EA, PPV-C, PPV-Rec (Recombinant), PPV-W, PPV-T, PPV-CR, and PPV-An. PPV-M isolates are more aggressive