How to cook
Break the eggs in a bowl and beat them with a whisk. Next, add the milk and beat again. Once the milk and eggs are well beaten, start adding the flour to them while stirring nonstop. The mixture needs to become thick. If the amount of flour listed doesn't seem enough, add more.
Turn the stove up to medium and put a medium-sized pan on it. Pour in a bit of oil. Wait for it to heat up well, then begin pouring ladles (also of medium size) of the mixture into it. Spread the mixture out everywhere via circular wrist motions and fry up all the pancakes the same way. It's good to add a little oil to the pancake mix itself too.
While you're frying the pancakes, prepare your ingredients for the filling. Cut the Vienna sausages into round slices, the lukanka and sujuk into thin slices, grate the pickles, feta cheese and cheese, cut the peppers into strips, the olives into halves.
Once both the pancakes and filling ingredients are ready, it's time to start stacking the cake. In a suitable platter, place the 1st pancake and smear it with mayonnaise. Sprinkle with cheese, throw on some pickles, lukanka and strips of pepper. Place the 2nd pancake and smear it with chutney. Sprinkle with feta cheese, add sujuk, olives, pickles. Smear the 3rd pancake with margarine. Put cheese, pepper, olives, Vienna sausage pieces on top.
Continue in this order until you run out of pancakes. Once your cake is assembled, smear it with mayo all over. Stick grated pickles on its sides all around, sprinkle cheese on top.
Peel the carrots with a potato peeler and make roses from the peels. Stick them firmly on the sides of the cake. Put half an olive in between them. Arrange Vienna sausage pieces and strips of peppers on top.
Make another carrot peel rose and put it right in the middle of the cake. Arrange olives along the sides.
The cake needs to sit for a few hours in the fridge before serving.