The traditional Danish New Year's Eve food made from stacked marzipan rings is kransekage.
Kransekage, also spelled kransekake, is a Scandinavian confection built from progressively smaller rings of almond paste, sugar, and egg white. The rings are baked separately, then stacked into a tall cone and joined with white icing. The finished structure can be decorated with flags, sweets, or other festive details.
In Denmark, kransekage is strongly associated with New Year's Eve and is often served with sparkling wine at midnight. It is also used at weddings, anniversaries, and other major celebrations. The texture is typically firm or chewy on the outside and softer inside.
The name literally relates to a “wreath cake,” reflecting the ring shape. Denmark and Norway share the tradition, but recipes and spellings vary. Kransekage is not the same as a filled layer cake or ordinary marzipan candy, even though almond paste is central to it.