For a 9 1/2″ (24 cm) diameter form.
Beat the eggs with the milk. Add the flour and stir to a homogeneous mixture. Add a pinch of salt and fry 13 pancakes. In a bowl, mix together the cottage cheese, sour cream, crumbled feta cheese and gelatin (made according to packet directions).
In a form with removable sides, arrange 6 of the pancakes in a circle so that they overlap and 1/3 of their mass spills outside the form. Place another pancake at the bottom. Smear with part of the cream mixture and arrange the roundly sliced pickles. Cover with a 2nd pancake.
Smear with cream mixture and sprinkle with the corn. Place a 3rd pancake, smear it with cream and arrange round slices of lard salami. Place a 4th pancake, smear it with cream mixture and arrange round slices of boiled eggs.
Place a 5th pancake, smear with cream mixture and distribute whole and halved peppers. Cover with a 6th pancake, smear with cream mixture and sprinkle grated feta cheese. Cover with the final pancake and fold the edges that are spilling out inward.
Leave the cake to harden in the fridge for a few hours. Release it from the cake ring and invert it onto a platter. Smear it well with the mayonnaise, sprinkle grated cheese and decorate as desired.