Tamsweg Alpine Chef

Mix the sifted flour with the cream and crumble into farfeln. Melt the butter in a suitable pan, stir in the farfeln and boil down with the aniseed, raisins and a little salt until creamy. Stir in the sugar and continue to cook until the creamy mixture becomes elastic. Remove the pan from the heat. Sprinkle the cook with cinnamon and whisk in the eggs. Season with rum and eat either while still warm or later when cold and solidified.

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