Scottish Snowball Drop Cakes

*Scottish Snowball Drop Cakes*
Makes 5 (double cakes)

Dropped sponge cakes, sandwiched together with raspberry jam, coated in a glace icing and then rolled in dessicated coconut.  A bit fiddly, but so worth the effort for a special occasion.

For the cakes:
75g of caster sugar (6 1/2 TBS)
75g of self raising flour (11 TBS), sifted
2 medium free range eggs

Seedless raspberry jam

For the glace icing:
200g of sifted icing sugar (1 1/2 cups)
2 TBS warm water
few drops vanilla

75g of sweetened dessicated coconut (about 1 cup)

Preheat the oven to 200*C/400*F/ gas mark 6.  Grease a large baking tray and dust with flour, shaking off any excess.

Break the eggs into a bowl and whisk lightly.  Add the sugar and whisk until the mixture becomes thick, creamy and almost white in colour.  This will take about 8 to 10 minutes.  Lightly fold in the flour.  Place small spoonfuls, well apart, on the baking tray.  Bake for about 5 minutes until lightly browned.

Let sit on the baking sheet for about 5  minutes before carefully lifting onto a wire rack to cool completely.

To make the glace icing, whisk the warm water into the icing sugar, along with a few drops of vanilla just until you have a smooth runny icing.  It should be thick enough to coat the back of a spoon, but drizzable.

Spread half of the cooled cakes on the bottom sides with raspberry jam.  Don't use too much or it will seep out the edges and you don't want that.  You just want them stuck together nicely.  Have ready the dessicated coconut in a shallow bowl.  Dip the filled cakes into the icing, turning carefully to coat and gently lifting out with a fork.  Drop into the bowl of dessicated coconut.  Gently turn to coate completely with the coconut.  Carefully place onto a wire rack to set.  Store in an airtight container.