Preheat oven to 350˚F. Lightly butter a 9-inch springform pan and sprinkle cane sugar to coat sides and bottom. Tap off excess sugar and set pan aside. In a mixing bowl, combine room-temperature goat cheese, ½ cup raw cane sugar, 1 teaspoon lemon juice, and zest of 1 lemon. Mix at low speed until a smooth consistency is achieved. Continue to mix at low speed and carefully add egg yolks, one at a time. Add flour and mix until combined.

In a separate bowl, beat the whites of the eggs until firm. Then mix half into the goat cheese mixture. Once mixed, fold in the remaining whites. Gently fold in 2 cups berries, setting aside the remaining cup for garnish. Pour this batter into the prepared pan and bake for 35 minutes. Remove and let cool for 15 minutes. 

While the cake is baking, prepare whipped topping and berries. Add all ingredients for the topping to a mixing bowl and beat on low speed, gradually increasing speed to medium until soft peaks form, then set aside. When cake is cooled, garnish with whipped topping, edible flowers, additional 1 cup berries, and a dusting of confectioners’ sugar.