Beat the butter thoroughly. Add grated cheese and very finely chopped ham. Then mix with the flour and add the egg yolks one by one.
Mix with the olives until homogeneous. Separately, beat the egg whites with 1/2 tsp salt into hard snow and gently mix them with the remaining cake mixture.
Pour the entire mixture into a mold, covered with baking paper. Bake the Spanish salty cake in a preheated oven, at about 410°F (210 °C).