Vanilla filling: whip the whole liquid cream into a firm whipped cream (in a food processor) with the icing sugar. Add the mascarpone and the Philadelphia then whisk until a firm consistency is obtained. Finish with the vanilla. Refrigerate until assembly.

Salted butter caramel coulis: make a dry caramel by heating the powdered sugar in a large saucepan over medium heat. As soon as it takes an amber color, add the diced salted butter and mix vigorously. Off the heat, slowly pour in the liquid cream and mix. Pour into a container and leave at room temperature so that it thickens slightly.

Assembly: start by leveling the discs of sponge cake with a knife, they must be perfectly even. Place the 1st disc on the serving dish, garnish it with vanilla cream using a pastry bag (material listed at the bottom of the article). Then coat a good layer of salted butter caramel, avoiding the edges of the cake. Repeat the operation with the other disks. Finish by decorating the top of the cake with a pastry bag, adding little pralines and homemade caramel decorations if you want to do like me. This is a very simple dry caramel, drops of hot caramel placed on a baking mat (see material used). The cake keeps cool, due to the whipped cream. Return to room temperature 15 minutes before serving to give it all its flavor.