Tinginys (Lithuanian Lazy Cake)

Sliced tinginys, a Lithuanian no-bake biscuit cake with cocoa, condensed milk, peanuts and chocolate chips.

4.99 from 56 votes

Tinginys (Lithuanian Lazy Cake)

This tinginys is a rich, no-bake Lithuanian biscuit cake made with sweetened condensed milk, cocoa and butter. My variation includes peanuts and chocolate chips for extra crunch. Chill until firm, then cut into small slices.

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Prep Time:10

Cook Time:5

Chill time:4

Total Time:4 15

Course: Dessert

Cuisine: Lithuanian

Keyword: tinginys recipe, Lithuanian lazy cake, Lithuanian dessert, no-bake biscuit cake, lazy cookies, condensed milk dessert

Servings: small slices

Calories: 233kcal

Equipment

1 Standard 2lb loaf tin, approximately 21cm x 11cm x 7cm.
1 small saucepan

Ingredients

400 grams plain biscuits (14.1oz), such as digestives, Gaidelis, Rich Tea, Marie or Petit Beurre
100 grams roasted peanuts (3.5oz)
100 grams milk or dark chocolate chips (3.5oz)
200 grams unsalted butter (7.1oz), cut into pieces
1 tablespoon sugar
1 tin sweetened condensed milk (397g/14oz can)
3 tablespoons unsweetened cocoa powder

Metric - US Customary

Instructions

Line a standard 2lb loaf tin, approximately 21cm x 11cm x 7cm, with cling film. Leave enough overhang to cover the top later. Baking parchment can be used instead.
Break the biscuits by hand into rough 1–2cm pieces. Do not crush them into fine crumbs; the visible biscuit pieces create the mosaic-like pattern when the tinginys is sliced.
400 grams plain biscuits (14.1oz), such as digestives, Gaidelis, Rich Tea, Marie or Petit Beurre
Stir the peanuts and chocolate chips through the biscuit pieces until evenly distributed.
100 grams roasted peanuts (3.5oz), 100 grams milk or dark chocolate chips (3.5oz)
Add the butter and sugar to a small saucepan. Heat gently, stirring, until the butter has melted and the sugar has dissolved. Do not allow it to boil.
200 grams unsalted butter (7.1oz), cut into pieces, 1 tablespoon sugar
Add the sweetened condensed milk and sift in the cocoa powder. Stir continuously over low heat for 2–3 minutes, until the mixture is smooth, glossy and slightly thickened, with no dry cocoa lumps.
A few small bubbles around the edge are fine, but remove it from the heat before it reaches a full boil.
1 tin sweetened condensed milk (397g/14oz can), 3 tablespoons unsweetened cocoa powder
Pour the warm cocoa mixture over the biscuits, peanuts and chocolate chips. Stir thoroughly until every biscuit piece is coated and there are no dry pockets or pools of liquid at the bottom of the bowl.
Spoon the mixture into the prepared loaf tin. Press it down firmly and work it into the corners to remove air pockets, then smooth the top.
Leave it to cool for about 10 minutes, then fold the cling-film overhang across the top. Refrigerate for at least 4 hours, although overnight gives the cleanest slices.
Lift the tinginys from the tin and remove the cling film. Cut it into slices with a sharp knife, wiping the blade between cuts. For smaller portions, cut each slice in half.

Notes

Use plain, not-too-sweet biscuits for the best balance.
Keep the cocoa mixture below a full boil.
Press the mixture firmly into the tin to remove air pockets.
Chill overnight for the cleanest slices.
This is my variation with peanuts and chocolate chips; Lithuanian family recipes vary.

Nutrition