This fruity traybake is perfect for your Olympic viewing party, and it's chock-a-block with fruit - good for your budding Olympians!
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225g butter or margarine
100g caster sugar
110g soft brown sugar
1 teaspoon vanilla extract
300g plain flour
1 pinch salt
225g cream cheese
60g icing sugar
300ml whipping cream, whipped to stiff peaks
75g fresh blueberries
75g fresh blackberries
75g fresh raspberries
1/4 fresh pineapple, peeled and cut into 1cm pieces
1 kiwi fruit, peeled and cut into 1cm pieces
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Method Prep:1hr › Cook:15min › Ready in:1hr15min
Cream the butter and sugars till light and fluffy. Beat in the egg and vanilla. Combine the flour and salt, then slowly add to the butter mixture. Cover and chill in the fridge for 30 minutes.
Place a 38x25cm piece greaseproof paper over a similar-sized cutting board or a baking tray without rims. Flatten the dough to a rough rectangle, then place over the greaseproof paper. Cover dough with a second piece of greaseproof paper; roll dough to within 5mm of edges. Remove top sheet of greaseproof paper; invert dough onto a greased baking tray. Remove remaining greaseproof paper.
Preheat the oven to 180 C / Gas 4.
Using a 11cm diameter plate or bowl and a knife, trace three touching circles along a long side of the dough. Trace two more circles centred below and overlapping upper circles by 2.5cm. Cut around outer edges of the rings; remove dough around rings and use to make biscuits if desired.
Bake rings for 14 to 16 minutes. Cool completely before icing.
Beat cream cheese and icing sugar until smooth. Add whipped cream and fold together. Generously ice the cooled rings with icing.
On top rings, from left to right, place blueberries, blackberries and raspberries. Place pineapple and kiwi on lower rings. Chill in the fridge until serving.
Best made the day of serving. You can use chopped strawberries instead of raspberries, if desired.