Every day is different and Oreo Cookie Cake

Funny thing about running so much: just when you think you know how your legs are going to react, they throw you for a loop.

Since Ted has another even this Sunday, I planned my long run on Friday.  Instead of running 75 minutes Thursday, 80 minutes Friday, and a long run on Saturday, I decided to change it up a bit.  I ran 90 minutes Thursday, 20 miles Friday, and 80 minutes Saturday.  I really thought after a 20 miler, Saturday’s run would be slow and troublesome due to tired legs.  Here’s the loop:  my legs felt more energetic and ready to turn over than any other day of the week.   Who knew?!  

The explanation for the above (or so I think) is that my 20 miles was very slow, even though I ran a hilly course, I took it slow.  That left energy in the legs for going out stronger the next day. 

What do you think:  Any benefits to running long and slow then coupling that with a strong run the next day as opposed to a slow recovery run the day after your long run?

Oreo Cookie Cake

This cake will serve 18 – 20.  It’s a 10” round cake.

• You need 2 x 10” round chocolate sponge cakes (use your favorite recipe).  Given that we all have our favorite chocolate cake recipe, I won’t detail that here, only that you need to bake a 2 x 10” chocolate sponge cake using your favorite recipe.  Let it cool.
• Oreo cookies, 1  to 2 packages.
• 1/2 pint strawberries, washed, tops removed and cut in half
• Cake wash, detailed below
• Oreo cream filling, detailed below
• Optional:  chocolate filling *I used this in the middle of the cake because, as I tell you later in the recipe, the filling needs to come to the top of the cookies. I needed more filling and decided on a chocolate mousse.
• Your favorite vanilla and chocolate frosting, used to finish the cake
• Some Oreo cookie crumbs, used to finish the cake

Make a very special wash for the cake to add extra moistness:

• 1/4 cup sugar
• 4 TBS water
• 1 split Madagascar vanilla bean

Bring sugar, water and bean to a boil then remove from heat and allow to cool.  Once cooled, slice the vanilla bean and remove the vanilla seed to be stirred into the wash.  Discard the vanilla pods and set aside the wash, to be used for assembly.

Make the Oreo Filling (also, make a chocolate pudding/mousse filling if you chose to use that paired with the Oreo filling). 6 cups

• 2 1/2 cups heavy cream
• 1/4 cup confectioners sugar
• 1/2 tsp vanilla extract
• 20 Oreos, crush into small pieces and crumbs.

Whip the cream, sugar and extract until stiff.  Fold in the Oreo cookie crumbs.

I would suggest making the vanilla frosting now.  The chocolate frosting you can wait until the cake is back in the refrigerator.

Assembly:

Place the first cake layer into a spring form pan which you have sprayed with non stick spray for easy removal.  Brush with some of the cake wash.  Spread a small amount of filling on the base layer. Put a cookie then a strawberry on the edge of the cake, near the side of the pan, gently press into the filling.  After you have gone all around the cake, add the rest of the filling to the cake.  Fill in any gaps between cookie and strawberry with filling.  If you don’t have enough filling, use your vanilla frosting. 

*Make sure the filling comes to the top of the cookies.  If not, the top cake layer will not be supported. 

Place top cake layer on the filling/cookie/strawberry layer.  Brush with wash.  Place in the refrigerator for one to two hours.

Make your chocolate frosting.

While your chocolate frosting is still warm and unset, pour over top of the chilled cake but do not let it drip down sides.  *If the frosting has set, warm slightly (about 10 – 20 seconds) in the microwave.  The slightly warm/melted/runny frosting will result in a smooth finish.

*Do  not use a lot of frosting. You don’t want the top cake to be so heavy that it forces cookies and strawberries out the sides.

Decorate as desired but I suggest using some extra cookie crumbs around edge of cake. 

A very special cake for a very special family.

Happy Birthday, Grandpa