The Danish New Year's Eve wreath-shaped almond cake often served with sparkling wine is called kransekage.
Kransekage, meaning “wreath cake,” is made from almond paste, sugar, and egg whites. The mixture is formed into rings of different sizes, baked, and stacked to create a tall cone or tower. White icing is commonly piped in a zigzag pattern across the rings, giving the dessert its distinctive appearance.
In Denmark, kransekage is strongly associated with New Year's Eve and is often served with champagne or another sparkling wine when the clock reaches midnight. It also appears at weddings, baptisms, and other celebrations, but New Year is one of its most recognizable occasions. Small individual versions may be shaped as horns or bars rather than a full tower.
The cake is related to Scandinavian almond-paste confections, but it should not be confused with æbleskiver, which are spherical pancake-like pastries. Recipes and presentation vary, yet the stacked ring structure and almond flavor are the defining features of classic kransekage.