To make the starter: Warm the milk and dissolve the yeast in it. Add 3 or 4 tablespoons of flour, mix, and cover the container. Let it sit for 15 to 20 minutes, until it has fermented and doubled in volume.

In a large bowl, combine the eggs, butter, anisette liqueur, anise extract, sugar, and salt. Beat until smooth and creamy. Gradually add flour until the mixture has the consistency of cake batter, then add the starter and mix until fully incorporated.

Continue adding the remaining flour until the dough no longer sticks to your hands. Transfer to a floured surface and knead for 5 to 10 minutes. The dough will become easier to work as you knead. Avoid adding extra flour so the dough stays light and fluffy.

Shape the dough into a ball and let it rest, covered with a towel or plastic wrap, in a warm place for 1 hour.

After 1 hour, knead the dough briefly, shape it into a ball again, and place it on a sheet of parchment paper. Roll it out with a rolling pin until it is about 3/4 inch (2 cm) thick.

Make shallow cuts in a diamond pattern on the surface of the dough with a knife.

Meanwhile, prepare a pastry cream to use later on the larpeira. (Use your preferred recipe for pastry cream.)

Preheat the oven to 350°F (180°C) with heat from both top and bottom. When you put the larpeira in the oven, bake with heat from the bottom only for about 15 minutes, then switch to both top and bottom heat for another 10 minutes.

Meanwhile, make a syrup with 3 tablespoons water (50 ml), 3 tablespoons anisette liqueur (50 ml), and 1/2 cup sugar (about 100 grams). Combine all ingredients in a saucepan, bring to a boil, and let it thicken.