Lithuanian tinginys dessert – traditional no bake chocolate cake recipe
Lithuanian tinginys is one of the most iconic and beloved desserts in Lithuania, often described as a no bake chocolate cake or lazy cake. Its name translates to “lazy” because the preparation requires very little effort, yet the result is incredibly satisfying. Traditionally, tinginys is made with simple pantry staples such as biscuits, cocoa powder, and butter, all pressed together into a rich and chocolatey log or cake that sets in the refrigerator. This dessert has been enjoyed for generations and continues to be one of the easiest and most delicious Lithuanian recipes to recreate at home.
When I first learned how to make tinginys from my grandmother, I realized why it has been passed down for so many years—it combines the nostalgia of old family kitchens with the convenience of modern no bake desserts. I tested this recipe many times, adjusting proportions and textures, until I found the perfect balance between creaminess and crunch. It has become a favorite in my household, especially when we want something indulgent but do not want to spend hours in the kitchen.
Advertisement
Possible ingredient alternatives
- Biscuits: Use graham crackers, digestive biscuits, or butter cookies for different flavor notes.
- Cocoa powder: Replace with drinking chocolate powder for a sweeter taste, or carob powder for a caffeine-free version.
- Sweetened condensed milk: Substitute with dulce de leche for a caramel twist, or use homemade condensed milk for a richer flavor.
- Butter: Swap with margarine or coconut oil for a lighter, dairy-free option.
- Nuts: Add chopped hazelnuts, walnuts, or almonds for extra crunch and nutty aroma.
- Chocolate: Enhance the richness by mixing in dark chocolate chips or melted milk chocolate.
Cooking tips for tinginys
- Always crush the biscuits into uneven pieces so that the dessert has both crunchy and soft textures.
- Use high-quality cocoa powder for a deeper, more authentic chocolate flavor.
- Line the loaf pan with parchment paper to prevent sticking and make slicing easier.
- Chill the dessert for at least 4–6 hours before serving to achieve the proper firmness.
- For a festive look, sprinkle powdered sugar or drizzle melted chocolate over the top before slicing.
Chef’s advice
The beauty of tinginys lies in its flexibility. It can be shaped into a loaf, a round cake, or even rolled into small chocolate truffles. If you are serving it at a party, cut it into bite-sized squares for easy sharing. To elevate the flavors, I recommend toasting the nuts before adding them to the mixture, as this enhances their natural aroma. My grandmother always insisted on using real butter rather than margarine because it gave the dessert a creamier texture and richer taste. After years of making this recipe, I can confirm she was right.
Ingredients
- Biscuits (tea biscuits or digestive cookies): 14 oz (400 g).
- Butter: 7 oz (200 g).
- Sweetened condensed milk: 14 oz (400 g).
- Cocoa powder (unsweetened): 4 tbsp.
- Sugar: 2 tbsp (optional, adjust to taste).
- Vanilla extract: 1 tsp.
- Chopped nuts (optional, walnuts, hazelnuts, or almonds): ½ cup.
- 1. The biscuits are first broken into small to medium-sized pieces. Do not crush them into powder, as the charm of tinginys comes from the chunky biscuit texture inside the chocolate base. Place the pieces in a large mixing bowl.
- 2. The butter is melted gently in a saucepan over low heat. Once fully melted, cocoa powder is stirred in until no lumps remain. The sweetened condensed milk is then poured in, and the mixture is whisked until smooth and glossy. If you prefer extra sweetness, sugar may be added at this stage.
- 3. The vanilla extract is blended into the chocolate mixture, adding depth of flavor and balancing the richness.
- 4. The warm chocolate mixture is poured over the crushed biscuits. Everything is stirred together carefully so that every biscuit piece is coated, but without overmixing and turning them into crumbs.
- 5. If nuts are being used, they are folded into the mixture at this point. The crunchy texture works beautifully with the soft biscuit base.
- 6. A loaf pan is lined with parchment paper, and the mixture is pressed in firmly with a spoon or spatula. It should be packed tightly to prevent air gaps.
- 7. The pan is transferred to the refrigerator, where the dessert rests for at least 4 hours, though overnight chilling provides the best results. During this time, the butter and condensed milk solidify, holding everything together.
- 8. Once firm, the tinginys is lifted out of the pan using the parchment paper and placed on a cutting board. It is sliced into even portions using a sharp knife, revealing the beautiful mosaic pattern of biscuits and chocolate inside.
- 9. This Lithuanian tinginys is ready to be served as a family dessert, a holiday centerpiece, or a quick sweet treat to enjoy with coffee or tea. Each slice delivers a combination of creamy chocolate and crunchy biscuit, making it one of the most delightful no bake desserts in Eastern European cuisine.
Recipe Directions
FAQ
How long can Lithuanian tinginys be stored in the refrigerator?
Properly stored in an airtight container, tinginys will keep fresh in the refrigerator for 5–7 days. The butter and condensed milk solidify when chilled, maintaining the structure and flavor. After several days, the biscuits may begin to soften too much, which slightly changes the texture, but the dessert remains safe to eat. Based on my own testing, serving it within the first 4 days ensures the best balance of crunch and creaminess.
Can Lithuanian tinginys be frozen for longer storage?
Yes, tinginys can be frozen successfully for up to 2 months. To freeze, wrap the loaf tightly in parchment paper and then place it in a freezer-safe bag or container to prevent freezer burn. Before serving, transfer it to the refrigerator to thaw slowly overnight. Freezing slightly changes the biscuit texture, making it a little softer, but the overall taste remains indulgent. This method is especially useful when preparing the dessert in advance for holidays or family gatherings.
Is it possible to make Lithuanian tinginys lactose-free?
A lactose-free tinginys can be prepared by substituting butter with lactose-free margarine or coconut oil and using a dairy-free sweetened condensed milk made from coconut or oat milk. The consistency will remain similar, though the flavor will have a subtle coconut note if coconut-based products are used. I have tested this version myself, and the dessert sets properly and maintains its characteristic mosaic look, making it an excellent choice for those with lactose intolerance.
How can I prevent tinginys from becoming too dry or crumbly?
If tinginys turns out too dry, it usually means the chocolate mixture did not have enough liquid or the biscuits were too finely crushed. To prevent this, make sure the cocoa, butter, and condensed milk mixture is smooth and slightly fluid before combining with the biscuits. Stir gently to coat every piece without reducing them to crumbs. From years of making this dessert, I recommend leaving some larger biscuit chunks, as they lock in moisture and provide that signature texture contrast.
What mistakes should I avoid when preparing Lithuanian tinginys?
The most common mistakes include crushing the biscuits into fine crumbs (which removes the texture), using poor-quality cocoa (which gives a dull flavor), and not allowing the dessert to chill long enough. Another frequent error is adding the hot chocolate mixture directly to the biscuits without letting it cool slightly, which can make them soggy. Through repeated testing, I learned that patience with cooling and chilling is crucial to achieve the right firmness and flavor balance.
How can I adjust the texture of tinginys to be softer or firmer?
To make tinginys softer, increase the amount of condensed milk slightly, which adds creaminess and moisture. For a firmer version, reduce the condensed milk or add extra biscuits. Texture also depends on chilling time: overnight chilling makes the dessert firm and easy to slice, while a shorter chill of 3–4 hours results in a softer, more mousse-like consistency. This flexibility allows you to adjust based on personal preference and serving occasion.
