Kransekake

The kransekage is a cherished Danish and Norwegian delicacy, particularly savored during special occasions such as weddings, baptisms, Christmas, Norway's Constitution Day (17th of May), and New Year's Eve. This distinctive cake comprises concentric rings of almond-based pastry, intricately stacked to form a tall, conical structure, often with 18 or more layers bound together by white icing. The cake rings are crafted from a mixture of almonds, sugar, and egg whites, resulting in a delightful texture that is both firm and chewy.

A special variation of the kransekage, known as the "overflødighedshorn" or "horn of plenty" is traditionally used at weddings. This variant takes the shape of a cornucopia and is filled with an assortment of chocolates, cookies, and other treats, sometimes even containing a bottle of wine or akvavit at its center. It is often adorned with festive decorations such as crackers and flags. The kransekage has been a part of Danish and Norwegian celebrations since the 18th century, with its origins traced back to a baker in Copenhagen.

When it is time to enjoy the kransekage, the rings are separated and broken into smaller, bite-sized pieces. Mass-produced versions of this cake are now available year-round in the form of dessert bars, although the traditional cake is most commonly sold in stores during Christmas and New Year's Eve. A charming tradition associated with the kransekage involves the bride and groom lifting the top layer of the cake at their wedding. The number of rings that adhere to the top layer is said to predict how many children the couple will have.