Multekrem is commonly served with a confection that is of what heritage?
Danish
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.
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.
Rendang
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Suku Minang, and is now commonly served across the country.
 One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests.
 Rendang is also served among the Malay community in jawa Indonesia, Malaysia, Singapore, Brunei and among the Bangsamoro peoples of the southern Philippines.
 Rendang is traditionally prepared by the Minangkabau community during festive occasions such as traditional ceremonies, wedding feasts and "Hari Raya" (Eid al-Fitr).
 Although culinary experts often describe rendang as a curry, rendang is usually not considered as such in Indonesia since it is richer and contains less liquid than is normal for Indonesian curries.
 In 2011 an online poll of 35,000 people by CNN International chose rendang as the number one dish of their "World's 50 Most Delicious Foods (Readers' Pick)" list. Tea egg
Tea egg is a typical Chinese savory food commonly sold as a snack, in which a boiled egg is cracked and then boiled again in tea, sauce and/or spices.
 It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns.
 Commonly sold by street vendors or in night markets in most Chinese communities throughout the world, it is also commonly served in Asian restaurants. Although it originated from China and is traditionally associated with Chinese cuisine, other similar recipes and variations have been developed throughout Asia. Gwapyeon
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. Almond bark
Almond bark (also known as vanilla flavored candy coating) is a chocolate-like confection made with vegetable fats instead of cocoa butter and with coloring and flavors added.
 It can be bought in packages, blocks, or round discs where candy and baking supplies are sold.
 The confection is commonly used to cover or dip fruits, nuts, cookies, or crackers, in place of real chocolate. Mee pok
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. Tiffin (confectionery)
Tiffin is a form of cake-like confection composed of crushed biscuits (most commonly digestive biscuits), sugar, syrup, raisins and cocoa powder, often covered with a layer of melted chocolate.
 Unlike regular cakes, Tiffin does not require baking.
 Instead, following preparation of the mixture, the confection is chilled until set.
 As a consequence the product may also be known as 'fridge cake' or another similar term.
 It was invented in the early 1900s in Troon, Scotland. Phat mi Khorat
Phat mi Khorat or Pad mee Korat (Thai: ผัดหมี่โคราช , rtgs: "phat mi khorat" ,  ] ) is a stir-fried rice noodle Thai style dish commonly served with papaya salad ("som tam") in Thailand.
 Dried rice noodle (many colors) is a specific ingredient for "phat mi Khorat".
 It is made with dried rice noodle, garlic, shallot, pork, salt soya, beans, fish sauce, palm sugar, red pepper, dark soy sauce, water, spring onion and bean sprouts.
 A dish of "phat mi Khorat" is thought to have been introduced to Nakhon Ratchasima Province, Thailand, in ancient times.
 In the past, most people in Nakhon Ratchasima (for short: Khorat) commonly were farmers.
 They preserved old rice by transforming it to dried rice noodles.
 In religious ceremonies, "phat mi Khorat" is served due to the ease of finding ingredients although these versions then to use ordinary noodles. Turnip cake
Turnip cake () is a Chinese dim sum dish made of shredded radish (typically Chinese radish) and plain rice flour.
 The less commonly used radish cake is a more accurate name, in that Western-style turnips are not used in the dish; it is traditionally called carrot cake in Singapore.
 It is commonly served in Cantonese "yum cha" and is usually cut into rectangular slices and sometimes pan-fried before serving.
 Each pan-fried cake has a thin crunchy layer on the outside from frying, and is soft on the inside.
 The non-fried version is soft all over.
 It is one of the standard dishes found in the dim sum cuisine of Hong Kong and China as well as overseas Chinatown restaurants.
 It is also commonly eaten during Chinese New Year, since the word for radish (菜頭, "chhài-thâu") is a homophone for "good fortune" (好彩頭, "hó-chhái-thâu") in the Hokkien language.
 In Taiwan, turnip cake is also commonly eaten as part of a breakfast.