Question: What traditional Danish and Norwegian confection is Multekrem commonly served with?
Context: 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. 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. 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. Gwapyeon (과편 ; 果片 ) is a jelly-like "hangwa" (traditional Korean confection) made with fruits.  The colorful fruit jelly is commonly served at banquets.  This classic dessert was served in the royal court during the Joseon dynasty. 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. Mushy peas are dried marrowfat peas which are first soaked overnight in water with bicarbonate soda/baking soda, then rinsed in fresh water and simmered with a little sugar and salt until they form a thick green lumpy mash.  In Northern England and the Midlands they are a traditional accompaniment to fish and chips, although their appeal has spread and sometimes mint is used as a flavouring.  All over Britain, but particularly in Northern England, they are commonly served as part of the popular snack of pie and peas (akin to the South Australian pie floater, but with mushy peas instead of a thick pea soup) and are considered a part of traditional British cuisine.  Mushy peas can also be bought ready prepared in tin cans.  They are sometimes also packed into a ball, deep-fried in batter, and served as a pea fritter. 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. Sorø Art Museum is an art museum located in Sorø, Denmark.  It displays a representative collection of Danish art as well as a collection of Russian art, covering both painting from 1870 to 1930 and Russian icons, and also hosts special exhibitions both of classical and contemporary art.  The museum is housed within a listed Neoclassical house, part of a traditional Danish market town setting along Sorø's main street, which was expanded by the architects Lundgaard & Tranberg in 2011, tripling its size. 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. 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.
Answer: Kransekake