How to make
Cut the boiled and deboned chicken meat finely. Add the finely chopped pickles and 4/5 cup (200 g) mayonnaise. Stir until homogeneous. In a bowl, lay out 4 pancakes, leaving the edges to spill out. Smear with the mayonnaise.
Put some of the filling on top of 4 pancakes and wrap them into rolls. Place the rolls in the bowl on top of the other pancakes - 3 along the edges and 1 in the middle.
Smear with the mayonnaise, put 2 eggs, which you've cut in half. On top, place a pancake, smear with mayonnaise and sprinkle with grated cheese. Place another pancake, filling, grated feta cheese and so on until you run out of ingredients.
Finish off with a pancake. Using a plate, invert the cake.
Smear with mayonnaise, sprinkle with grated egg yolks. Decorate the sides with finely chopped dill and the top with roses of carrots and olives.
