Instructions

• Grease a baking sheet and line it with parchment, folding the paper at the open edge to form a rim. Preheat the oven to 200°C conventional or 180°C fan.
• Beat the egg whites with the salt until very stiff. Purée the avocado with 75 grams of light crème fraîche, stir in the egg yolks, then fold in the flour mixed with baking powder alternately with the beaten whites.
• Spread the batter evenly on the prepared sheet and bake for about 8 minutes. Loosen the sponge, slide it with the paper onto a work surface, and let it cool.
• Mix the remaining 225 grams of light crème fraîche with the herb cream cheese.
• Turn the sponge onto fresh parchment, remove the baked paper, turn it back, and cut it lengthwise into four strips about 7.5 centimeters wide. Spread with filling, stack the strips, and chill for at least 1 hour.
• Clean and cut the vegetables, fruit, and Gouda into suitable decorative shapes.
• Cut the chilled stack into about fifteen strips, each roughly 2.5 centimeters wide. Decorate them as caterpillars, snails, ladybugs, or butterflies with the produce, cheese, and chives, then add small icing eyes.