What Danish almond ring cake is eaten with champagne on New Year's Eve?

The Danish almond ring cake eaten with champagne on New Year's Eve is kransekage.

Kransekage means “wreath cake” and is made from almonds, sugar, and egg whites. Its signature form is a stack of concentric rings, usually arranged into a steep cone and joined with white icing. The texture is typically firm on the outside but chewy inside, closer to almond confectionery than to a fluffy sponge cake.

The tradition is especially associated with Denmark, although a closely related Norwegian version is called kransekake or tårnkake. In Denmark, kransekage is a midnight New Year's treat, often served alongside champagne. The rings may be decorated with small Danish flags, and elaborate versions can conceal a bottle in the center.

It is easy to confuse kransekage with ordinary marzipan or with a conventional layer cake. Marzipan is an ingredient or almond paste, while kransekage is the baked, ring-shaped confection assembled for celebrations. Similar cakes also appear at weddings, baptisms, anniversaries, and other major occasions.