Question: A traditional Norwegian dessert made by mixing cloudberries with whipped cream and sugar is often served with something that is literally translated to "wreath cake" or served with what else?

Context paragraphs:
Götterspeise: Götterspeise (literally: "food of the gods") is the German name for a dessert made of gelatine or other gelling agent, sugar, flavourings and food colouring, it is similar or identical to jelly or jello and other gelatin desserts.  Other German names include "Wackelpudding" or "Wackelpeter", green "Götterspeise" is also known as "Froschsülze".  "Götterspeise" is usually eaten with whipped cream or vanilla sauce.  The best-known flavours are the following:

Icebox cake: An icebox cake (American) or chocolate ripple cake/log (Australian) is a dessert consisting of whipped cream and chocolate wafers.  The back-of-the-box recipe on Nabisco Famous Chocolate Wafers indicates that the wafers are stacked to form a log with whipped cream cementing them together, and then the log is laid on its side.  A second log is formed and the two are set side-by-side and more whipped cream covers the exterior.  The cake is then left overnight in the refrigerator (or "icebox").  The wafers absorb moisture from the whipped cream and the whole can be served in slices.  The dessert is usually served by cutting it into slices at a 45-degree angle, so bands of chocolate and cream are visible across each slice.  The traditional wafers are the thin and dark Nabisco Famous Chocolate Wafers, but they may be hard to find in some areas so other cookies are sometimes substituted.

Whipped cream: Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.  Whipped cream is often sweetened and sometimes flavored with vanilla.  Whipped cream is often called Chantilly cream or crème Chantilly (] ).

Mousse: A mousse (French 'foam' ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture.  It can range from light and fluffy to creamy and thick, depending on preparation techniques.  A mousse may be sweet or savoury.  Dessert mousses are typically made with whipped egg whites or whipped cream, flavored with chocolate, coffee, caramel, puréed fruits or various herbs and spices, such as mint or vanilla.  Sweetened mousse is served as a dessert, or used as an airy cake filling.  It is sometimes stabilized with gelatin.  Savory mousses can be made from meat, fish, shellfish, foie gras, cheese or vegetables.  Hot mousses usually get their light texture from the addition of beaten egg whites.

Artificial cream: Artificial cream (or "dessert topping") is an imitation of whipped cream containing some non-dairy fats.  Examples are Cool Whip and Elmlea.  Artificial cream is usually made from vegetable oil, not butterfat, and contains no butyric acid.  However, most leading brands do contain dairy products and therefore are not suitable for vegans or people who avoid dairy because of dietary or religious reasons.  Artificial cream often contains sugar or other sweeteners.  Artificial cream is sold as whipped, ready-to-serve topping in plastic tubs and aerosol containers and in the form of powders which must be whipped with a liquid before use.  Artificial cream can be used as a topping on pies, cakes and sundaes.

Brown Betty (dessert): A Brown Betty is a traditional American dessert made from fruit (usually apple, but also berries or pears) and sweetened crumbs.  Similar to a cobbler or apple crisp, the fruit is baked and in this case the sweetened crumbs are in layers between the fruit.  It is usually served with lemon sauce or whipped cream.

Multekrem: 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.

Trifle: Trifle in English cuisine is a dessert made with fruit, a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, and custard.  It can be topped with whipped cream.  The fruit and sponge layers are suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers.  The contents of a trifle are highly variable; many varieties exist, some foregoing fruit entirely and instead using other ingredients such as chocolate, coffee or vanilla.

Kransekake: 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.

Bananas Foster: Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.  The butter, sugar and bananas are cooked, and then alcohol is added and ignited.  The bananas and sauce are then served over the ice cream.  Popular toppings also include whipped cream and different types of nuts (pecans, walnuts, etc.) Preparation of the dish is often made into a tableside performance as a flambé.

Supporting paragraphs: Multekrem Kransekake
Answer: Krumkake