Kransekake
The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (horn of abundance) and is shaped like a cornucopia and filled with chocolates, cookies, and other small treats.The kransekake (literally ring cake ) is a traditional Norwegian (kransekake/kransekaka) and Danish (kransekage) dessert, usually eaten on special occasions such as weddings, baptisms, Christmas, Yule, or New Year s Eve. It is made with almonds, sugar, and egg whites (marzipan).
Kransekakes take the form of a series of concentric rings of cake, layered on top of each other in order to form a steep-sloped pyramid. Sometimes a bottle of wine is placed in the center. .
