Tinginys sets in the fridge, leaving the biscuit pieces visible. AI-generated illustration created for LithuaniaLinks.
What tinginys is
Tinginys is a set biscuit cake, not a chocolate sponge. The biscuit pieces remain visible when it is sliced. The name is usually translated as lazy cake.
A familiar Lithuanian sweet
Tinginys was one of the desserts selected for Lithuania's national menu in 2020. Related chocolate-biscuit sweets are also made in Italy and Portugal.
Buying and serving a slice
Look at the cut surface: biscuit pieces should be held in a firm chocolate mixture. The recipe below is Simon Bajada's chocolate version, published by SBS, and can be set in a small lined mould.
Home recipe
Chocolate tinginys
10 small portions
Approx. 240 kcal per serving · 1/10 of the cake
Recipe adapted from: Simon Bajada · SBS Food.
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- Preparation
- 10 minutes
Chill for 1 hour 30 minutes.
Ingredients
Add only what you need, or add the whole recipe at once.
Cake
- 200 g plain tea biscuits
- 30 g unsalted butter
- 75 g dark cooking chocolate
- 200 ml sweetened condensed milk
- 20 ml unsweetened cocoa powder, equal to four level 5 ml teaspoons
Method
- Line a small mould with baking paper. Break the biscuits into uneven pieces smaller than 3 cm.
- Over low heat, melt the butter with the chocolate. Blend in the condensed milk and cocoa.
- Coat the biscuit pieces with the chocolate mixture. Pack firmly into the mould and cover.
- Refrigerate for 1 hour 30 minutes, until set, then slice with a warmed knife.
Ingredient information: Milk; Wheat in most biscuits. Check the labels of bought ingredients.
Energy estimate
Approx. 240 kcal per serving
Reference servings per batch: 10. 1/10 of the cake.
Calculation details
Uses tea biscuits and dark chocolate with 70–85% cocoa. The listed 200 ml condensed milk is about 258 g; 20 ml cocoa powder is about 7.2 g. Volume measures are not treated as equal weights.
Calculated from ingredient quantities and the stated reference serving, rounded to the nearest 10 kcal. Brands, portion size and retained frying fat affect the result.
