At that time, almost all baked goods in Denmark were given exotic names. Danish pastries as consumed in Denmark have different shapes and names. Some are topped with chocolate, pearl sugar, glacé icing, and/or slivered nuts and they may be stuffed with a variety of ingredients such as jam or preserves (usually apple or prune), remonce, marzipan, and/or custard. Shapes are numerous, including circles with filling in the middle (known in Denmark as "Spandauers"), figure-eights, spirals (known as snails), and the pretzel-like kringles. In Sweden, Danish pastry is typically made in the "Spandauer"-style, often with vanilla custard. In the UK, various ingredients such as jam, custard, apricots, cherries, raisins, flaked almonds, pecans, or caramelized toffee are placed on or within sections of divided dough, which is then baked. Cardamom is often added to increase the aromatic sense of sweetness. In the US, Danishes are typically given a topping of fruit or sweetened cream cheese prior to baking. Danishes with nuts on them are also popular there and in Sweden, where chocolate spritzing and powdered sugar are also often added. In Argentina, they are usually filled with dulce de leche or dulce de membrillo. Danish pastry was brought to the United States by Danish immigrants. Lauritz C. Klitteng of Læsø popularized "Danish pastry" in the US around 1915–1920. According to Klitteng, he made Danish pastry for the wedding of President Woodrow Wilson in December 1915. Klitteng toured the world to promote his product and was featured in such 1920s periodicals as the "National Baker", the "Bakers' Helper", and the "Bakers' Weekly". Klitteng briefly had his own Danish Culinary Studio at 146 Fifth Avenue in New York City. Herman Gertner owned a chain of New York City restaurants and had brought Klitteng to New York to sell Danish pastry. Gertner's obituary appeared in the January 23, 1962 "The New York Times": "At one point during his career Mr. Gertner befriended a Danish baker who convinced him that Danish pastry might be well received in New York. Mr. Gertner began serving the pastry in his restaurant and it immediately was a success."