Sueño Cake

Prepare the silicone mold.

Pour the cold milk, cold 35% cream, and semifreddo base into a chilled planetary mixer and blend to combine.

Whip the mixture for about 2 minutes at medium speed to avoid incorporating excessive air (semi-whipped).

Melt the white chocolate discs at 40°C using a whisk and add them to the semifreddo mixture.

Fill the mold halfway and add Brunella CROK Sueño to create an infusion.

Finish the cake with the remaining mixture, creating another layer of semifreddo, and place it in the blast chiller.

Combine two Brunellas with contrasting colors in a pitcher without mixing.

Pour the two Brunellas into the center of the cake to create a marbled effect. Note: Do not use spatulas to smooth.

Create the cake base by combining the crumble with melted butter using a spatula.

Place the mixture into a mold of your chosen shape, pressing it down with a spatula.

Blast chill for a few minutes.