The Danish New Year's Eve dessert traditionally made with a cone-shaped stack of rings is called kransekage.
Kransekage is a Scandinavian almond cake made from a mixture that commonly includes ground almonds, sugar, and egg white. The mixture is shaped into graduated rings, baked, and assembled into a tall cone. White icing is often piped in a zigzag pattern across the rings.
In Denmark, kransekage is strongly associated with New Year's Eve, where it may be served with sparkling wine after midnight. It is also used at weddings and other major celebrations. The Norwegian form is commonly called kransekake, while spelling and recipes vary across Scandinavia.
The dessert is not the same as æbleskiver, which are small spherical pancake-like pastries, or risalamande, a rice dessert usually associated with Christmas. Its ring structure is the feature that most clearly identifies it.