This is my inheritance, my soul, and passion. I’m born and raised in Kristiansand where I believe you find the best Sørlandskompe, or south Norwegian potatoball. This is cheap to make, filling, and you could make this in the morning and serve at dinner time. If you should be so lucky that you have leftovers, there is nothing better than a day old fried kompe. You will need a meat grinder for this recipe!
|2.5 kg potatoes|
|4 dl. white flour|
|1 dl. cup oats|
|4 tsp. salt|
|100g salted pork/bacon bites|
|5.5 lb. potatoes|
|2 cups white flour|
|½ cup oats|
|4 tsp. salt|
|3.5 oz. salted pork/bacon bites|
- Start by crushing walnuts and shredding carrots with a food processor. (by hand it’s a lot of work)
- Mix sugar and oil, followed by adding the eggs one at a time while mixer is going
- Add in cinnamon, baking soda and baking powder.
- Use a table spoon and add flour to the mix, while mixer is going.
- Finish by adding shredded carrots and crushed walnuts.
- Pour batter into a long pan, or two round cake pan. I use an adjustable form without a bottom.
- If it looks like you have too much batter, pour some in a few cupcakes forms.
- Bake in the oven. 50 minutes for long pan cake, 25-35 minutes for cupcake size.
- When the cake is done baking let it cool for two hours. Make cream cheese frosting fresh for when you’re going to use it for the cake.
- Add powdered sugar, vanilla, room tempered butter and cream cheese to a mixer bowl.
- Mix until it has a smooth texture.
- Remove the cake from the pan/form
- Slice it into two layers
- Add it to a plate and start filling the layers with cream cheese frosting. I like to use a pastry bag, to get a thick layer with cream cheese frosting.
- Finish with a thick layer of cream cheese frosting on top of the cake. I’ve spilt the sponge in two half’s to get a 4 layered cake.
- You could also split the sponge into 12 small squares, and make a bunch of small cakes.