Let me introduce you to one of the shittiest confectionery Hungary could offer: the French Creme (maybe French Cremeschnitte since it's a K.u.K. heritage). I've no idea why is it called French, but something this awful deserves to be called that.
I'm gonna exfoliate the layers from bottom to top.
The base layer is a thin pastry, soggy and tough, it only can be cut with the fork you supposed to eat it with, if you apply such force that risks the fork bending. It also tastes like a bit salty, wet cardboard - I assume.
Then comes the creme of variable thickness, the ones I usually meet, when I meet them are about the 2/3 of this cake of 10 cm height. It's a custard creme or something like that, egg yolk and puddinpowder, and sugar and vanilla. It's a very mild taste, almost no taste, just a thick amount of snot.
On top of that they put whipped cream ages ago, now it's some margarine and white food coloring based very dense grease, which probably could be used to insulate windows successfully. It's one of the better parts of the cake however. What can be called "better" in this case.
Then comes a bit more salty, soggy, thin pastry, tho it's not that tough as the base layer.
The top is crowned by caramelized sugar, which makes this different from the simple Creme (this has only powdered sugar). This ain't bad, I'd eat it with milk, doubt in a café or something where you would buy this would serve milk. Coffee is ok tho. However at home, you can drink whatever ofc.
Scientists even to this day couldn't figure out a way how to eat this properly. It cannot be sliced up, the caramel is just too hard (not to mention the pastry down below), and the creme is just too wobbly to slice everything together. So some disassembly needed with the top layer removed, and bitten. IMHO the best way should be: removing the top and just biting it, then eat the faux whipped cream with fork... and discard the rest.
Weirdly some people are very fond of this dessert.