All ingredients for the waffle batter in a mixing cup form and whisk with a blender until smooth. Grease a waffle iron and bake the waffles until light brown. The batter will yield nine waffles.
For the filling, clean the strawberries and put them together with the milk and the egg white powder in a blender cup and also whisk until smooth. The resulting cream should be thick enough so that it does not run out of the measuring cup by itself when you turn it over. If it is still too runny, fold in a tiny bit more protein powder until the amount reaches the right consistency.
Place one waffle as a base on a serving plate and spread two to three tablespoons of the filling evenly on top. Place the next waffle on top and spread one more time. The filling is enough for four to five layers of waffles and should cover the top. Set the cake to cool for an hour, decorate with kiwi slices and strawberries, and bring to the table on the spot. It is enough for five people. The cake will keep refrigerated for no more than 48 hours. It tastes best when it is very fresh. The protein powder is available in different flavors in gyms and well-stocked supermarkets. Vanilla is exceptionally suitable together with fruit.
Tip: The cake can be cooked just as well with other fruits. If you choose a type of fruit that contains less water than strawberries such as.
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