Kransekage is the Danish New Year's Eve dessert made from marzipan and shaped as stacked rings.
The name means “ring cake.” It is built from progressively smaller rings, which are arranged into a tall cone or tower and often decorated with white icing. The texture is dense and chewy because the principal ingredients are typically marzipan, sugar, and egg whites.
Kransekage is strongly associated with celebrations in Denmark and is especially traditional at New Year's Eve. It may be served with champagne or sparkling wine at midnight, and smaller versions are also made for weddings, confirmations, and other formal occasions.
It is sometimes confused with ordinary almond cake, but the ring structure is its defining visual feature. The related Norwegian cake kransekake uses a closely connected tradition and name, so the Danish spelling with a “g” is important when identifying the Danish New Year's dessert.