The Ukrainian wreath (Ukrainian: вінок , "vinok") is a type of wreath which, in traditional Ukrainian culture, is worn by girls and young unmarried women.
 The wreath may be part of a tradition dating back to the old East Slavic customs that predate the Christianization of Rus.
 The flower wreath remains a part of the Ukrainian national attire, and is worn on festive occasions and on holy days and since the 2014 Ukrainian revolution increasingly in daily life.
In Danish folklore, a valravn (Danish "raven of the slain") is a supernatural raven.
 The ravens appear in traditional Danish folksongs, where they are described as originating from ravens who eat the bodies of the dead on the battlefield, as capable of turning into the form of a knight after eating the entire heart of a child, and, alternately, as half-wolf and half-raven creatures.
Øllebrød is a traditional Danish dish.
 It is a kind of porridge made of rugbrød and beer, typically hvidtøl, and it is a thrifty dish.
 Traditionally bread scraps are used, so as not to waste any bread that would otherwise get trashed.
 The idea originated from monastic living, when monks would dip their bread into hot beer.
 Formerly Øllebrød could be accompanying all three meals throughout the day, but is now mostly eaten for breakfast only.
Insular Danish (Danish: "Ømål") are the traditional Danish dialects spoken on the islands of Zealand, Langeland, Funen, Falstria, Lolland and Møn.
 They are recorded in the Dictionary of Danish Insular Danish ("Ømålsordbogen") which has been collected since the 1920s, and published in biannual volumes since 1992.
 There are significant differences between the different insular varieties, but they also share a number of features.
 A major difference is between Modern Danish and the traditional insular dialects are that some of them lack the stød but kept the tonal accent.
 Also, they kept three noun genders.
Multekrem is a traditional Norwegian dessert, made by mixing cloudberries with whipped cream and sugar.
 The cloudberries can be served as-is or heated.
 It is common to serve the Multekrem with Krumkake or Kransekake.
 Multekrem is also a traditional Norwegian Christmas dinner dessert.
Gooey butter cake (occasionally called "chess cake") is a type of cake traditionally made in the American Midwest city of St.Louis.
 Gooey butter cake is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar.
 While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to a brownie.
 Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake.
 There are two distinct variants of the gooey butter: a bakers' gooey butter and a cream cheese and commercial yellow cake mix variant.
 It is believed to have originated in the 1930s.
Rullepølse (] , "rolled sausage"), also spelled Rullepoelse or Rullepolse, is a traditional Danish cold cut.
 A piece of pork belly—variants use beef flank or lamb—is flattened out and is spread with herbs and seasoning (salt, pepper, allspice), chopped onions and, in some variants, parsley.
 It is then rolled up and placed in a brine for a number of days, before being placed in a special press, cooled, and sliced thinly.
 It is often use on "rugbrød" to make the traditional Danish open-faced sandwich, "smørrebrød", usually garnished with a thick slice of "sky" and rings of raw onion.
Frederik Christian Lund (14 February 1826, Copenhagen – 31 October 1901, Frederiksberg), commonly known as F. C. Lund, was a Danish genre and history painter.
 He is also remembered for his illustrations of traditional Danish regional costumes in the mid 19th century.
The kransekage (literally "wreath cake") is a traditional Danish (kransekage) and Norwegian (kransekake/tårnkake ("tower cake")) confection, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve.
Amandine is a Romanian chocolate layered cake filled with chocolate with caramel and fondant cream.
 Almond cream is sometimes used.
 As most Romanian cakes, they can be cut and served in 1-serving miniature cakes or as a big cake.
 They are among the most traditional "sweetshop" cakes in Romania.
 The original recipe has layers made out of a fine caramel syrup, flour, cocoa and egg-based dough with a dash of rum or rum essence.
 The layers are heavy with syrup that also has a dash of caramel and a dash of rum or rum essence.
 The cream between the layers is a combination of chocolate buttercream mixed with fondant.
 The setting of the cake is layer, cream, layer, cream, layer, glaze.
 The glaze is specific to this cake, and it's a combination of fondant with chocolate and rum or rum essence, poured over the cake while still slightly liquid.
 These cakes have also a traditional decoration on top with a little bit of the cream and a diamond-shaped piece of thin chocolate.

Question: When are Multekrem and the traditional Danish wreath cake get served?
Answer: Christmas