Ty’s birthday dinner was menued in seven languages, not counting English. Six dishes for prelude, appetizers all, to go with the strawberry wine bowl. Polish Borscht for the soup course. Five entrées followed with a great green salad. Last, this flaming dessert named in honor of Alexander Kipnis (Sasha). It’s a party recipe planned to serve thirty people

Clementine Paddleford, How America Eats (1960)

Still in Simsbury, Connecticut, Clementine is adding to her collection of pink recipes! If you haven’t read the story (not as bad as it sounds) click here.

Please note the number of servings on this dessert served at a birthday party!

Companion recipe: SASHA FLAMBÉ

SASHA FLAMBÉ WITH TORTE AND MOUSSE

Yield; 30 portions

TORTE

10 eggs, separated, yolks beaten until very thick and lemon-colored, 2½ C sifted confectioners’ sugar gradually beaten in, whites beaten stiff
½ C sifted flour
½ tsp baking powder
1 tsp vanilla extract
2 Tbsp rum
¼ lb walnuts, finely ground
½ lb pecans, finely ground
Apricot brandy

Preheat oven to 300˚. Add flour, baking powder, vanilla, and rum to yolk mixture mix well, fold in stiffly beaten egg whites, ground walnuts, and ground pecans, spread mixture evenly in 2 greased and floured 15½x10½x1-inch pans, and bake 30 to 35 minutes. Turn layers out of pans and cool completely. Cut each layer in half crosswise and brush well with apricot brandy.

MOUSSE

¾ C lemon juice
2 tsp grated lemon rind
2 C sugar
Dash salt
½ C water
6 eggs, separated, yolks beaten until thick and lemon-colored
1 quart heavy cream, whipped
¾ C cognac, heated

Combine lemon juice, rins, 1¼ C of the sugar, salt, and ¼ C of the water in a saucepan, simmer over flame until sugar dissolves, then bring to a boil and simmer 20 minutes. Add remaining ¼ C water and lemon mixture gradually to beaten egg yolks, and cook over hot water (or low flame) until thickened, stirring constantly. Cool. Mix together whipped cream and cooled lemon sauce thoroughly, turn into a 15½x10½x1-inch pan, and freeze. When very firm, unmold and cut cross-wise into 3 sections. Alternate layers of torte and mousse, “4 of torte and 3 of mousse,” and refreeze for 30 minutes. Preheat oven to 500˚. Make meringue by beating egg whites stiff but not dry, gradually beating in remaining ¾ C sugar, cover sides and top of torte-mousse layer with meringue, and bake for 3 to 5 minutes, until browned lightly. Pour heated cognac over Sasha and ignite.