In Denmark's New Year's Eve tradition, kransekage is traditionally served after the midnight toast.
Kransekage is a Scandinavian confection made primarily from marzipan, sugar, and egg white. It is usually shaped into concentric rings that are stacked into a tall, cone-like cake and decorated with white icing. Individual ring pieces are broken off and eaten rather than sliced like an ordinary sponge cake.
In Denmark, kransekage is strongly associated with New Year's Eve and is commonly served with champagne or another sparkling drink at midnight. The cake also appears at weddings and other celebrations, so it is not exclusively a New Year's dessert. It is sometimes confused with other Danish festive pastries, but æbleskiver are round pancake-like treats and risalamande is a rice dessert, making neither the canonical New Year's Eve cake.