Cake with crepes and hearts of palm

Ingredients

▪ Crepes
▪ 200g (7 oz) sliced smoked pork loin or ham
▪ Lettuce, 2 leaves
▪ 1 medium tomato
▪ 2 hard-boiled eggs, cold or at room temperature
 1 cup chopped hearts of palm
▪ ½ cup chopped green olives
▪ 2 Tbs chopped chives, for garnish
▪ Homemade mayonnaise, recipe below

Preparation

Put everything together this way:
▪ In the plate you plan to serve the cake place one crepe and spread a thin layer of mayonnaise
▪ Arrange smoked pork or ham on top
▪ Another crepe spread with some mayonnaise
▪ Arrange lettuce on top
▪ Another crepe spread with mayonnaise
▪ Arrange sliced tomatoes, covering the surface
▪ Another layer of crepe spread with mayonnaise
▪ Arrange chopped hearts of palm covering the surface
▪ Another crepe spread with mayonnaise
▪ Add chopped olives.
▪ Another crepe spread with mayonnaise
▪ Grate 1 ½ hard boiled eggs directly over crepe (reserve ½ for top of the cake)
▪ Last crepe on top. Spread some mayonniase and grate reserved egg on top, sprinkle with chopped olives and chives.