Savory pancake cake

Ingredients for 1 servings:

• 6 crêpes or pancakes, without sugar
• 4 slices of cooked ham
• 4 slices of medium-aged Gouda cheese
• 20 black olives, pitted, sliced
• 4 eggs, hard-boiled
• 250 g cream cheese, with herbs, horseradish, paprika, if you like…

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

Appetizer or finger food for the party, to be prepared the day before

Lay out the pancakes and spread all but one with cream cheese. Then top two each with Gouda or cooked ham. Top one pancake with egg slices and olives. Reserve one egg and a few olives for decoration. Place a pancake with cheese in front of you, then a pancake with cooked ham on top. Now place the pancake with egg and olives, then another pancake with cooked ham, and then the last one with Gouda. Finally, place the unglazed pancake on top and press down. Wrap the cake tightly in plastic wrap and leave to chill in the refrigerator overnight. This will make it more stable. The next day, decorate the cake with egg slices and olive slices and cut into 12 or more slices. If you want to serve the slices as finger food, secure them with a large toothpick. If you want to serve it as part of an appetizer, combine it with a crème fraîche and lemon dip or a small salad. I use ready-made pancakes or crèpes because they are the same size and this makes stacking easier.