First of all dedicate yourself to the preparation of short pastry: mix the flours with butter, sugar and eggs. Then add crushed anise seeds and knead everything, until you obtain a soft dough. Wrap it in a cling film and let it rest in the fridge for about 20 minutes.

Subsequently line a pie mould with baking paper and roll out the short pastry. Then place it in the fridge for about 20 minutes.

Perforate the base by using a fork and place it in the oven at 180°C for about 30 minutes.

In the meantime, dedicate yourself to the ganache preparation: boil the fresh cream with grated orange zest. Then add some crushed chocolate and mix well until you obtain a smooth and shiny cream.

Pour the ganache on the previously prepared short pastry and let it cool down in the fridge for at least two hours.

Decorate the cake with orange slices, almonds and anise stars.