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.
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
Instructions
- 1
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.
- 2
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.
- 3
Stir the peanuts and chocolate chips through the biscuit pieces until evenly distributed.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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.
- 9
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.
Cook it from the original
This recipe comes from thecinnamonjar.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thecinnamonjar.com