For the homemade mayo:

1. Put both oils in a jar and reserve.
2. Put eggs, mustard and salt in the bowl of a food processor fitted with the steel blade. Process for a minute, until foamy.
3. Very slowly at first, drop by drop, start adding oils through the feed tube. The first half cup should be added by drops, so it emulsifies well. Have patience.
4. After the first cup you can add the rest in a thin stream. The mayonnaise will be thick.
5. Add lemon juice and tabasco and pulse to combine. Check seasonings and refrigerate.
6. It will keep 3 to 5 days.
7. Have ready: room temperature crepes, smoked pork, rinsed and dried lettuce, thinly sliced tomato, eggs and a large hole grater, hearts of palm, olives and mayonnaise.

I put it together like this:

1. In the plate you plan to serve the cake place one crepe and spread a thin layer of mayonnaise
2. Arrange smoked pork or ham on top
3. Another crepe spread with some mayonnaise
4. Arrange lettuce on top
5. Another crepe spread with mayonnaise
6. Arrange sliced tomatoes, covering the surface
7. Another layer of crepe spread with mayonnaise
8. Arrange chopped hearts of palm covering the surface
9. Another crepe spread with mayonnaise
10. Add chopped olives.
11. Another crepe spread with mayonnaise
12. Grate 1 ½ hard boiled eggs directly over crepe (reserve ½ for top of the cake)
13. Last crepe on top. Spread some mayonnaise and grate reserved egg on top, sprinkle with chopped olives and chives.
14. Keep refrigerated until ready to serve.