Kransekage is the ring-shaped dessert traditionally eaten in Denmark at New Year’s Eve celebrations.
Kransekage, also spelled kransekake, is made from almond paste, sugar, and egg whites. The baked rings are stacked in decreasing sizes to form a tall cone or tower, then decorated with white icing. Danish versions are particularly associated with New Year’s Eve, when slices are served with champagne or another celebratory drink at midnight.
The dessert is closely related to Norway’s kransekake, and the two names are often used interchangeably in English-language descriptions. That shared Scandinavian connection can make national attribution confusing, but the Danish New Year association is firmly established. Kransekage is also served at weddings and other major celebrations. Its ring construction is more distinctive than the general category “marzipan cake,” which is too broad to be the canonical answer here.