Thank you Vitauta. You have helped me to make MY point. You are absolutely correct, it is like the topping on a Napoleon. Mille-feuille - Wikipedia, the free encyclopedia
Merar, please read the text on this link where it says "Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed."
I have made these desserts many times in school and in catering. I gave you a simple recipe for poured fondant, which is also basically a glaze. It could have been a regular fondant or marzipan, but with the shine I doubted it. I know the pastry is different to your cake, but the topping is standard. You can adjust the consistency to get the effect you want.
I hope this finally helps solve the mystery for you.