Preheat the oven to 350°F (180°C). Separate the egg whites from the yolks and beat the whites with a pinch of salt until almost stiff peaks form.

Beat the yolks and gently fold them into the egg whites.

Add the powdered sugar gradually, mixing as you go. Then sift in the flour and fold it in gently with a spatula.

Spread the batter evenly over a baking sheet lined with parchment paper.

Bake for 8-10 minutes at 350°F (180°C). Remove from the oven and roll up the cake with the help of a clean, damp towel to keep it moist.

While the cake cools in the fridge for 10 minutes, chop all the ingredients for the filling and decoration.

Prepare the guacamole and set aside. Leave the avocado pit in the bowl to prevent browning.

To assemble: unroll the cake, spread with cream cheese, guacamole, and smoked salmon.

Roll it up again, spread with the dill mayonnaise, and decorate with cherry tomatoes, pickles, and any other toppings you like.

Serve and enjoy.