Add 1 tbsp flour to the cherries and 1 tbsp of flour to the chopped hazelnuts. Mix the flour just to incorporate.

Sift the flour, baking soda, and baking powder, then set aside.

Beat the eggs in a stand mixer until light and fluffy, and add in the sugar as the mixer continues to mix on high speed. Then add in the sour cream and oil.

Gently fold the flour mixture into the egg mixture using a whisk or spatula.

Prepare 3 (10 inch) baking pans by lining them with parchment paper and spraying them with non stick spray.

Evenly divide the batter amongst 3 separate bowls. Then add the hazelnuts to one bowl, cherries to another, and poppyseeds to the third bowl. Mix to incorporate.

Pour the hazelnut batter, cherry batter, and poppyseed batter into the 3 separate baking pans.

Bake at 350 degrees Fahrenheit for 15 to 18 minutes each. Tip: since your typical oven won't fit all 3 baking pans at once, bake the hazelnut and cherry cakes first since the ingredients are heavier. The sooner you bake them the less time the cherries and hazelnuts have to fall to the bottom of the pan.

Once all the cakes are baked, let them cool on a cooling rack.

As the cakes cool, begin making the cream. Beat the softened butter and cooked sweetened condensed milk in a stand mixer.

Add the sour cream and continue to mix until well incorporated.

In a separate bowl, beat the heavy cream until stiff peaks form.

Add the whipped heavy cream and vanilla to the butter mixture. Mix until well combined.

Assemble the cake in this order: hazelnut cake, cream, poppyseed cake, cream, cherry cake, cream. At this point it can be left bare or decorated as shown with berries and cream filled wafers.