Tinginys

Tinginys is a beloved Lithuanian no‑bake confection sometimes called “lazy cake.” It marries crisp chunks of tea biscuits with a fudgy matrix of sweetened condensed milk, cocoa powder, and melted unsalted butter. Many home cooks perfume the mixture with a hint of vanilla extract and balance the sweetness with a pinch of salt, while optional add‑ins like toasted walnuts or a glossy coat of melted dark chocolate add richness and crunch. The result slices like a chocolate salami: mosaic‑speckled, firm yet tender, and irresistibly nostalgic.

Ingredients

• 400 g tea biscuits
• 200 g unsalted butter
• 1 can (395 g) sweetened condensed milk
• 40 g (about 1/2 cup) cocoa powder
• 1 tsp vanilla extract (optional)
• 1/4 tsp salt
• 80 g toasted walnuts, chopped (optional)
• 120 g dark chocolate, melted for glazing (optional)

Background

The name “Tinginys” translates to “lazy,” a playful nod to how quickly it comes together compared to baked cakes. The core pantry trio—tea biscuits, unsalted butter, and cocoa powder—stretches the sweetness and body of shelf‑stable sweetened condensed milk, making a dessert that’s both economical and celebratory. Over time, cooks began folding in vanilla extract for aroma, a touch of salt for balance, crunchy toasted walnuts for texture, and even a final robe of melted dark chocolate for shine.

Preparation

1. Line a loaf tin with parchment. Break the tea biscuits into bite‑size pieces (about the size of almonds). If using, chop the toasted walnuts.
2. In a medium saucepan over low heat, gently melt the unsalted butter. Whisk in the cocoa powder until smooth, then stir in the sweetened condensed milk, the vanilla extract (if using), and the salt. Warm just until glossy and unified; avoid simmering.
3. Place the broken tea biscuits in a large bowl. Pour the warm chocolate mixture over them and fold gently to coat without crushing. Fold in the toasted walnuts if using.
4. Scrape the mixture into the prepared tin, press firmly to eliminate gaps, and level the top. Chill until fully set, at least 2 hours (for cleaner slices, aim for about 4 hours).
5. Optional glaze: Once firm, unmold, then pour melted dark chocolate over the top and let it set until crisp before slicing.

Serving & Enjoyment

Use a sharp knife to slice neat, thick pieces. The contrast of crunchy tea biscuits against the fudgy base of cocoa powder, unsalted butter, and sweetened condensed milk shines with a whisper of vanilla extract and balancing salt. If you used toasted walnuts or a shell of dark chocolate, expect extra crunch and a luxurious finish.

Tips & Variations

• Texture: Keep some larger chunks of tea biscuits for a striking mosaic.
• Flavor lift: A tiny extra pinch of salt enhances the chocolatey depth from the cocoa powder.
• Nuts: Swap toasted walnuts for hazelnuts or almonds if desired.
• Finish: A sleek coating of melted dark chocolate helps lock in moisture and adds a pleasant snap.
• Aroma: The gentle floral warmth of vanilla extract pairs beautifully with the caramel sweetness of sweetened condensed milk.

Troubleshooting

• Too soft: Add more crushed tea biscuits and chill longer (at least 2 hours).
• Too dry: Warm a spoonful of unsalted butter with a splash of sweetened condensed milk, then fold into the mixture.
• Crumbly slices: Press the mixture firmly into the tin and be sure it’s fully cold; aim for about 4 hours before slicing.