14 eggs
350 g carrots
250 g potatoes
250 g mayonnaise
250 g sour cream
50 g onion
13 g parsley
3 pinches salt
3 dashes pepper
1 g garlic powder
Grated cheese

Boil the eggs, potatoes, and carrots. Make the sauce: combine mayonnaise and sour cream, add finely chopped onions, salt, pepper, garlic powder, and chopped parsley. Sit an adjustable cake tin on a large plate. This will serve as a shaping dish for the salad.
Continue with the layers. The first layer – grated boiled potatoes, evened out. The second layer – 250 g chopped boiled egg whites, evened out. The next is half of the cream and mayonnaise sauce, followed by grated boiled carrots. Next, add 250 g of egg whites again, then the rest of the cream and mayonnaise sauce. Top with a fine layer of grated cheese and crumbled egg yolks.
Refrigerate for an hour. Carefully remove the cake tin so that a stack of salad is left. Decorate with parsley leaves. Stick the stalks vertically to the sides.