With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch (20 cm) springform pans with removable bottoms with parchment paper. Do not butter the sides.
In a bowl, combine the flour, baking powder, spices and salt.
In another bowl, whisk the eggs, brown sugar, molasses and vanilla with an electric mixer until the mixture has tripled in volume and falls from the beaters in a ribbon, about 10 minutes. With the machine running on low speed, gradually add the oil. Using a whisk, delicately fold in the flour mixture. Divide the batter between the two cake pans.
Bake for 25 minutes or until a toothpick inserted in the centre of a cake comes out clean. Remove from the oven and immediately turn over onto a wire rack to cool completely, about 3 hours. Pass a thin blade between the sides of the pans and the cakes and unmould.
Dulce de Leche Icing
In a bowl, whisk the mascarpone and dulce de leche with an electric mixer for 1 minute. With the machine running, gradually add the cream and whisk until stiff peaks form. Set aside ¼ cup (60 ml) of the icing to decorate the cake.
Cut each cake in half horizontally to have a total of 4 cake layers.
Place one cake layer on a serving dish. Top with one-quarter of the icing. Repeat with the remaining cake layers and remaining icing. Using a spatula, top the cake with the reserved icing. Decorate with gingerbread cookies.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.