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
Armenian name the suffix -(d)ji, thus Vardapetian/Vartabedian (Վարդապետյան/-եան) translates as "issued from the vardapet", Bjishkian (Բժիշկյան/-եան) as "issued from the doctor" and Keshishian (Քեշիշյան/-եան) as "issued from the priest". The -ian/-yan suffix may also, but more rarely, attach to an adjective denoting a quality. Thus, Bzdigian/Pztikian (Պզտիկյան/-եան) translates as "issued from the small (man)", Medzian/Metsian (Մեծյան/-եան) as "issued from the tall (man)", Ganantchian/Kanantchian (Կանանչյան/-եան) as "issued from the green, i.e. young (man)". Some former noble Armenian names, such as Artsruni/Ardzruni (Արծրունի) are still in use today. When they moved from Armenia or from the Middle East, some changed their last names to