page_title: Kransekake
section_title: Cake
hierarchical_section_title: Kransekake / Cake
caption_attribution_description: English: Kransekake cake decorated with small flags of Norway at the Olmsted County Fair in Rochester, Minnesota.
context_page_description: The kransekage is a traditional Danish and Norwegian confection, usually eaten on special occasions such as weddings, baptisms, Christmas, 17th of May or New Year's Eve.
context_section_description: Kransekage take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped cone shape—often 18 or more layers—stuck together with white icing. Kransekage cake rings are made with almonds, sugar, and egg whites. The ideal kransekage is hard to the touch, yet soft and chewy.
  The original variant used at weddings is called overflødighedshorn (horn of plenty) and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats. Sometimes a bottle of wine or akvavit is placed in the center, and the cake is decorated with ornaments such as crackers and flags.
  The origin of the Kransekage can be traced to the 18th century, where it was first created by a baker in Copenhagen.
caption: Closeup of a kransekake that is decorated with Norwegian flags
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