Danish kransekage, a traditional New Year's Eve cake, is made primarily from marzipan.
Kransekage is built from concentric rings of baked marzipan, usually made with almonds, sugar, and egg white. The rings are stacked into a cone or tower and commonly decorated with white icing. It is served especially at midnight on New Year's Eve, often alongside champagne or sparkling wine.
The name means “ring cake,” referring to the cake's characteristic circular pieces. Bakers may make individual ring towers or arrange the pieces in other celebratory forms. The texture is denser and chewier than an ordinary sponge cake because its main ingredient is an almond paste.
Kransekage is associated particularly with Denmark and Norway, where related ring cakes are also traditional. It should not be confused with a generic marzipan candy: the New Year's version is baked, assembled, and presented as a ceremonial cake.