Making Tres Leches Cake With Camari Mick Of The Musket Room And Raf’s

Today’s guest is Camari Mick, executive pastry chef at The Musket Room, a Michelin-starred restaurant, and at Raf’s, a French-Italian restaurant and bakery, both in New York City. Camari joins host Jessie Sheehan to chat about her Tres Leches Cake, which features a combination of cow, sheep, and goat milk and is composed of two layers of tres leches cake and one layer of pain perdu. The confection gets topped with chocolate branches and jerk ice cream, which adds a sweet, spicy, and slightly smoky flavor, says Camari, who is known for infusing Caribbean and Jamaican flavors into her desserts. Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. For more information on Cherry Bombe Jubilee, click here . Hosted by Jessie Sheehan Produced by Kerry Diamond, Catherine Baker, and Elizabeth Vogt Edited by Jenna Sadhu Editorial Assistant Londyn Crenshaw Recorded at CityVox Studios She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here . Subscribe to our newsletter here . More on Camari: Instagram , The Musket Room , Rafs NYC More on Jessie: Instagram , Snackable Bakes Subscribe to Cherry Bombe Magazine here