In a bowl, we mix sour cream, vanilla sugar and sugar to your liking. I always put as much vanilla sugar as cream (so for 1 package of cream I give 1 vanilla sugar)
I like to use currants in cakes, because we don't particularly enjoy them on their own, and we can't keep up with eating them during the season. If you have plenty of these, try this sheet cake enhanced with chocolate pudding. Interesting thing about it is the dough supplemented with semolina