In a slightly greased cake form with adjustable ring, arrange the rectangular salty crackers along the walls. Mix the mayonnaise with the mustard, cut the salami into round slices and finely chop some of the olives.
Mix them with the mayonnaise. Put a pancake in the middle of a tray. Cover with a little mayonnaise, chutney, then arrange a layer of salami, sprinkle with cheese, place another pancake on top and repeat until done.
Decorate the cake’s top with olives and slices of ham.
Put this cake in the fridge for an hour or two before you serve.