Creating a specific cream for a cake?
I assume we are talking about a variety of the Eastern European treat called Oblatne (or a variety of that name)? Which consists of five to eight layers of store-bought wafers (not "waffles" - in some languages it's the same term for both, I know), "glued together" by a fatty or caramelly cream, pressed for a few hours and cut into little diamonds? Like below:


Source

There are two main methods to create the cream, one based on condensed milk, dulce de leche or caramel, the other on butter, margarine or shortening. Often with an addition of nuts, chocolate and a dash of alcohol. Often, some raw eggs are included as well, so take the appropriate measures for these recipes.

The common trait is low humidity in the filling, because otherwise the wafers become soggy and - worst case - could even disintegrate. 

Recipe requests are off-topic here, but a creative use of the terms wafer, cake, country of origin or some neighboring country, oblatne or oblate and your preferred filling ingredients in your favourite seach engine should set you off in the right direction.