Boil the potatoes in salted water. Peel them and cut into round slices. Dice the ham and olives, chop the boiled eggs into round slices (leave 1 aside for decoration).
Mix the mayonnaise and strained yoghurt in a bowl. Add the black pepper and garlic (optional). Stir well.
In a suitable form, arrange a layer of potatoes. Smear them with the cream and sprinkle on corn and ham. Smear again and sprinkle with olives.
Arrange part of the eggs on top. Cover with potatoes and smear with cream again. Keep arranging in this order until out of ingredients.
Finish off with potatoes and smear with cream. Sprinkle on grated cheese and decorate as desired. Leave the cake in the fridge for 1-2 hours.