Bake the poppy seed sponge, let it cool and preferably leave it overnight so it matures and settles. Cut the sponge into three layers and place the first layer in a cake ring or pan.

Prepare the cherry compote, cool it at room temperature, then place it in the freezer and wait until it reaches a well-thickened jelly-like consistency.

Pour the compote onto the sponge layer in the ring, cover with the second layer and refrigerate for an hour.

Prepare the sour cream frosting. Spread half of it over the second layer right in the ring, cover with the third layer and leave in the fridge for a couple of hours.

Open the ring and coat the cake with the remaining half of the frosting. Decorate with cherries, lemon wedges, shards of white chocolate and rosemary.