The kransekake (literally wreath cake) is a traditional Danish (kransekage) and Norwegian (kransekake/kransekaka) dessert, usually eaten on special occasions such as weddings, baptisms, Christmas, or New Year's Eve. 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 cone shape. It is made with almonds, sugar, and egg whites (marzipan). The ideal kransekake is hard to the touch, yet soft and chewy. The original variant used at weddings is called overflødighedshorn (overflowing horn) 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.