In a bowl, mix together the dry ingredients, flour, spices, salt, baking soda and cocoa.
In the bowl of your mixer, whisk together the soft butter and sugar for 1-2 minutes, then add the egg, molasses, continue beating and stir in the dry ingredients.
Form a homogeneous ball of dough, film on contact and place in a cool place for at least 30 minutes.
Roll out the dough between 2 sheets of baking paper to a thickness of 3 mm, cut out house shapes of different sizes and place them on a baking tray covered with a silicone baking sheet.
Place your baking sheet in the freezer for about 20 minutes.Preheat your oven to 347°F / 175°C, bake the biscuits for about 10-12 minutes.
Whip the icing sugar with the egg white for about 7 minutes, until it becomes white and frothy.
The royal icing will thicken but should remain runny, if it is too thick you can add a few drops of water and on the contrary if you find it too runny, add some icing sugar instead and whisk again for a few moments.
Garnish a pastry bag with the royal icing, fitted with a small round nozzle, or simply by cutting off the end of the bag.
Decorate your biscuits with the royal icing as you wish and leave to dry for about 1 hour.
Almond cinnamon cake
Preheat your oven to 347°F/ 175°C and line 2 round moulds of 12 cm in diameter with baking paper.
Mix all the dry ingredients, flour, almond powder, cinnamon, salt and baking powder together in a bowl.
In the bowl of your mixer, whisk the soft butter with the sugars for 2-3 minutes, then add the eggs one by one, mixing well after each addition.
Incorporate the dry ingredients mixture in 3 times, alternating with the buttermilk.
Add the crushed almonds and continue beating for another 1 minute.
Divide your mixture in half and pour it into your 2 cake moulds.
Bake for about 45-50 minutes.
Leave your cakes to cool completely before covering them with cling film and placing them in the fridge for at least 2 hours.
Chocolate ganache filling
Cut the chocolate into pieces and place it in a container.
Bring the liquid cream to the boil and pour it over the chocolate in one go.
Mix with a spatula until you obtain a smooth ganache.
Cover on contact and place in the fridge for 1 night or until the ganache is cold.
Before assembling the cake, whisk the chocolate ganache for 1-2 minutes.
Mascarpone whipped cream
Place the cold liquid cream in a container and whip it with an electric whisk.
Stir in the cold mascarpone and icing sugar and continue beating for 1-2 minutes.
Reserve at the expense until assembly.
Assembly and decoration
Using a sponge cake lyre, cut out the bump of your 2 cakes, then cut them into 4 layers of equal size.
Place a cake base on your turntable, place a first layer of cake, place a layer of chocolate ganache on top, smooth with a bent spatula and cover with a 2nd layer of cake.
Repeat this step for the remaining 2 layers of cake.
Apply a thin layer of whipped cream mascarpone over the whole cake.
Place your cake on your support or display, decorate the outline with the biscuits, stick them if necessary with a little whipped cream to make them stick.