1) Prepare i cookies. In a bowl mix the flour with 1 pinch of salt and the bicarbonate. Let the honey and it sugar with the spices; pour it into a bowl, add the butter and mix. United the egg and mix again then add the farina, little by little, mixing until you get a ball. Wrap it in plastic wrap and let it cool in the fridge for at least 30 minutes.

2) Roll out the dough to a thickness of 5 mm, cut out many biscuits in the shape of a house with the base of about 10 cm and of different heights, then arrange them on the plate covered with baking paper. Bake them in the oven at 180 ° for 10 minutes, then take them out of the oven and let them cool.

3) Prepare the icing. Mount slightly the albumen with a whisk; add the lemon juice, the icing sugar and mix until the mixture is smooth. Transfer the icing to a pastry bag with a 1.5 mm diameter nozzle and decorate the cookies by designing the doors and windows as desired.

4) Prepare the cake. Grease and flour a 30×8 cm mold. Separate the yolks from the whites. Sift the flour into a bowl with the yeast, add the sugar and salt and mix. Make a well in the center and add the egg yolks, oil and milk. Stir, add the lemon juice and mix again. Beat the egg whites until stiff and gently add them to the mixture, mixing them with a spatula. Pour the mixture into the greased mold and bake in the oven at 180 ° for about 40 minutes. Remove from the oven, let it cool for about 15 minutes, then take it out of the mold and let it cool completely. Cut the cake in half lengthwise, fill it with the lemon jam and close it with the top.

5) Prepare the Meringue. Bring 30 g of water and sugar to a boil. Beat the egg whites, pour them syrup and whip until swollen. Cover the cake with the meringue and brown it under the grill. Complete with the biscuit houses placing it along the longer sides of the cake and serve.