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-headed parakeet the French name "Le perruche a teste bleu" and the Latin name "Psittaca cyanocephalos". Although Brisson coined Latin names, these do not conform to the binomial system and are not recognised by the International Commission on Zoological Nomenclature. When in 1766 the Swedish naturalist Carl Linnaeus updated his "Systema Naturae" for the twelfth edition he added 240 species that had been previously described by Brisson. One of these was the plum-headed parakeet. Linnaeus included a terse description, coined the binomial name "Psittacus cyanocephalus" and cited Brisson's work. The specific name "cyanocephalus/cyanocephala" combines the Ancient Greek words "kuanos" "dark-blue" and "-kephalos"