How to make
Chop the eggs and mix them with the finely chopped ham, pickles, shredded carrots, peas and rice.
Add the yoghurt and mayonnaise, season it with a little salt and black pepper, pour the mixture into a form or tray and leave it in the refrigerator to tighten for 1-2 hours.
The salty cake can be served as an appetizer, decorated with roundly sliced tomatoes, pickles and olives.
