Peel and boil the potatoes in lightly salted water. Leave them to cool, cut them into small cubes and mash them.
In a separate plate, cut the cucumber and tomato finely, season with salt and add the qatiq. Stir well and pour onto the potato mixture. On top, arrange/grate the boiled eggs.
Season with a pinch of salt, black pepper and paprika. Tear the chicken meat into pieces, add it to the mayo, black pepper and pour this over the eggs. Arrange the olives on top and then the remaining potato mixture.
Cover the cake with transparent foil and leave in the fridge for at least 2 hours to harden. Then carefully remove the cake ring and stick the remaining parsley along the sides of the cake. Decorate with the other ingredients (or ones of your choice).
Source: Credit for this salty cake idea belongs to Yoli.