Kransekage

Traditional Danish and Norwegian confection

Kransekage (Danish) or kransekake (Norwegian) is a traditional Danish and Norwegian confection, often eaten on special occasions in Scandinavia. In English, the name means 'wreath cake'. In Norway it is alternatively referred to as tårnkake (English: 'tower cake') and often prepared for Constitution Day celebrations, Christmas, weddings, and baptisms. In Denmark it is typically eaten as part of New Year celebrations, while a variation of the cake, overflødighedshorn, is traditionally served at weddings and baptisms. The origin of the kransekage can be traced to the 18th century, where it was first created by a baker in Copenhagen.

A kransekage takes the form of a series of concentric rings of cake, layered on top of each other in order to form a steep sloped cone shape—often 18 or more layers—stuck together with white icing. Kransekage cake rings are made with almonds, sugar, and egg whites.

The original variant used at weddings is called overflødighedshorn (English: 'horn of plenty') and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats. Sometimes a bottle of wine or akvavit is placed in the center, and the cake is decorated with ornaments such as crackers and flags. Bite sized versions of the cake, called kransekakestenger (English: 'wreath cake rods') are often prepared for Christmas. The cake is prepared in the same way as with the original version, but instead of being formed into rings they are set into small, straight portions between long. They are then similarly decorated with white icing, though they may also be dipped in chocolate.