Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked and then boiled again in tea, sauce and/or spices.
 It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns.
 Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia.
An egg waffle is a spherical egg-based waffle popular in Hong Kong and Macau, and is an eggy leavened batter cooked between two plates of semi-spherical cells.
 They are best served hot, and often eaten plain, although they may be served with fruit and flavours such as strawberry, coconut or chocolate.
 It is referred to by its original Cantonese name, gai daan jai (鷄蛋仔), and in English, an egg puff, bubble waffle, eggette, pancake balls, pancake waffle, egglet, and puffle.
 They are sometimes referred to as Hong Kong cakes in Chinatowns across America, especially in New York.
 One piece of egg waffle can have around 20 to 35 small round 'balls'.
Goro is a Norwegian sweet bread which forms an important part of the cuisine associated with the Norwegian Christmas celebration.
 It is a cross between a cracker, a cookie, and a waffle.
 Goros are made from a mixture consisting of eggs, sugar, cream, fat (butter or lard), flour and spices, baked in a special waffle iron called a Goro-iron.
 Cardamom is an important spice in Goros.
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.
A Hertzoggie, also known in Afrikaans as a Hertzog Koekie or in English as a Hertzog Cookie, is a jam-filled tartlet or cookie with a coconut topping commonly served on a cup-like pastry base.
A cookie cake is a dessert that consists of a large cookie, which is baked similarly to a batch of regular sized cookies and usually decorated with frosting.
 Cookie cakes are made with cookie dough, generally by adjusting the portions of existing cookie recipes in order match the size of the pan used for baking.
 Cookie cakes can be baked in a variety of sizes, and are served and sliced in sections, similarly to cakes and pies.
Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.
 The less commonly used radish cake is a more accurate name, in that Western-style turnips are not used in the dish; it is traditionally called carrot cake in Singapore.
 It is commonly served in Cantonese "yum cha" and is usually cut into rectangular slices and sometimes pan-fried before serving.
 Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside.
 The non-fried version is soft all over.
 It is one of the standard dishes found in the dim sum cuisine of Hong Kong and China as well as overseas Chinatown restaurants.
 It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, "chhài-thâu") is a homophone for "good fortune" (好彩頭, "hó-chhái-thâu") in the Hokkien language.
 In Taiwan, turnip cake is also commonly eaten as part of a breakfast.
A corn cookie (or maize cookie) is a type of cookie prepared with corn products.
 In the United States, it is a type of sugar cookie.
 Rather than wheat flour, which is commonly used in the preparation of cookies, the corn cookie takes its color and flavor from corn products such as cornmeal.
Mee pok is a noodle dish with Chinese noodle characterized by its flat and yellow appearance, varying in thickness and width.
 The dish is of Teochew origin and is commonly served in a number of countries such as Chaoshan (China), Singapore, Malaysia and Thailand.
 Mee Pok is commonly served tossed in a sauce (often referred to as "dry", or "tah" in Hokkien ()), though sometimes served in a soup (where it is referred to as "soup", or "terng").
 Meat and vegetables are added on top.
Krumkake (] , meaning "bent cake", plural "krumkaker") is a Norwegian waffle cookie made of flour, butter, eggs, sugar, and cream.

Question: What Norwegian waffle cookie is commonly served with Multekrem?  
Answer: Krumkake