Beat the eggs lightly and add them sifted with baking flour. Start mixing it gradually add the warm milk. Crush until a nice smooth and fluffy mash. Her with constant stirring add a trickle the oil and stir until the mixture take nice. Add the chopped crab rolls, pickles, tomatoes (dried tomatoes) grated cheese and dill. Stir nice mixture. Pour mixture into a greased and sprinkled with breadcrumbs or flour cakes form or as I did in littered with rectangular baking paper cutter. Bake the cake in a preheated 150C degrees oven about 45-50 minutes, the first 20 minutes, covering it with foil. Then remove fthe oil and finish cooking if your oven has a fan run it. You must burst cake. Because there is a difference in the oven time give Baking orientation - so I recommend you check it with a stick (I use a wooden skewer) that is baked inside or as we say * bake until dry stick *. Remove it from the oven and let it cool and then remove it from the form. Serve as an appetizer or a light dinner. * In case I did not have fresh tomatoes and so I used dried tomatoes with herbs in olive oil (own production). In basic recipe no pickles, but I added and thus enrich the taste of cake - so it can be without them to do.