Layered snack cake - it doesn't get any tastier

The first layer is boiled carrots, grated on a coarse vegetable grater. Season the grated carrots with salt to taste, place them in a culinary ring set on a flat plate, and coat with mayonnaise.

Sprinkle half of the hard cheese, grated on a fine grater, over the carrots.

Then add two chicken eggs, finely diced or grated. Grease the eggs with mayonnaise.

Peel the boiled potatoes, cut them into small cubes, and season with salt. Mix equal parts sour cream and mayonnaise, then season with salt and pepper. Place half the potatoes in a ring and coat with a thick layer of this sauce.

Finely chop half the nuts. Use any nuts you like—walnuts, hazelnuts, or, as in this recipe, cashews.

Pour boiling water over pitted prunes for 5 minutes, drain the water, dry the dried fruit, and cut into thin strips.

We make the next layer of the cake – a layer of prunes, add mayonnaise.

Cut the smoked chicken breast into cubes and place on the prunes.

Cut fresh champignons into thin slices, fry in vegetable oil until done, add salt, cool to room temperature and place the next layer of the cake – the mushroom layer – in a ring.

Grease the mushrooms with mayonnaise and sprinkle with the remaining nuts.

Next, add the remaining potatoes, mayonnaise with sour cream and two more grated eggs.

Sprinkle everything with the second half of the grated cheese and put it in the refrigerator overnight.

Garnish with parsley leaves and cranberries before serving.

Bon appetit.