This recipe is from the Montreal newspaper
Metro, which was of the source Recettes du Québec. In this cake I used less fatted
mascarpone cheese instead of butter, baking soda instead of ammonium
bicarbonate (E503), and added additional buttermilk for the dough. As the
vanilla flavor, I used sugar flavored with natural vanilla, not vanillin that
is artificial and not salubrious.
