1 (4 ounce) can brown sugar, divided
1 (1 ounce) package instant prepared instant coffee mix
1 (8 ounce) container low-fat ricotta cheese
4 egg whites
1/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon hot water, or as needed
Preheat oven to 350 degrees F (175 degrees C).
Split cream between two shallow bowls. Return half of cream to bowls.
Whisk remaining 1/2 cup white sugar with 1 cup flour. Stir in salt; pour into prepared dish. Blend egg whites until puree will be good, then pour ricotta into same basin. Continue with remaining 1 cup sugar and 3/4 cup flour; stir to combine. Stir in hot water and 1 cup milk; take mixture off heat. Place 1 cup of mixture in a medium saucepan; bring to a boil. Cook, stirring frequently, about 10 minutes, until smooth. Pour into 2 layers in a second saucepan.
Gently pour hot milk over 1 layer, and continue cooking 5 minutes, or until mixture is thickened and smooth. Pour over chocolate layer. Top with remaining 1 cup sugar and 3/4 cup flour; gently stir. Chill until set, about 2 hours. Remove from refrigerator. Let stand 10 minutes. Cut cake into two layers and lightly grease the top. Then arrange top layer cake layers, and top with caramel. Spread remaining 1 cup of sugar over top, and top with a swirl of cream cheese. Press candy into cake pan if desired. Drizzle warm milk over top cake.