A Taste of Lithuania

Name: Lazy Cake (Tinginys)
Prep time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Lithuanian
Ingredients: 300g Plain Biscuits (use any, eg: Digestives or Graham Crackers); 400ml Full Fat Coconut Milk; 100g 72% Dark Chocolate; 1 ½ tbsp Whitworths Golden Caster Sugar; 20g Hazelnuts; 20g Almonds; 1 tsp Vanilla Extract; A Sprinkle Of Desiccated Coconut

Lithuanian baking is a reflection of the countries agricultural heritage. From rustic breads to delicate pastries, each of which celebrate the nations seasonal ingredients. Often including locally sourced ingredients, resulting in hearty and flavourful sweet treats that nourish the soul.

The Baker

Introducing our only vegan baker.

Lithuanian baker

Name: Ringaile Narkeviciute

Home Country: Lithuania

The Bake: Tinginys

The Story Behind the Bake

Tinginys or Lazy Cake is a traditional no bake Lithuanian dessert, made with crushed biscuits, condensed milk and cocoa, however I made a healthier vegan version and jazzed it up a bit by adding a few extra ingredients. And it still tastes just as good and indulgent!

Lazy Cake is a taste of pure nostalgia to me, having fond childhood memories of my mum and grandma making it.

Lazy Cake (Tinginys)

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Indulge in the simplicity of Lithuanian Lazy Cake, a delicious no-bake dessert layered with biscuits, chocolate and coconut milk. Perfect for satisfying sweet cravings with minimal effort, this treat promises to be a crowd-pleaser at any gathering.

Author:

Ringailė Narkevičiūtė

Ingredients

300g Plain Biscuits (use any, eg: Digestives or Graham Crackers)
400ml Full Fat Coconut Milk
100g 72% Dark Chocolate
1 ½ tbsp Whitworths Golden Caster Sugar
20g Hazelnuts
20g Almonds
1 tsp Vanilla Extract
A Sprinkle Of Desiccated Coconut

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Directions

Break the biscuits into rough pieces and chop the nuts. Set aside for later.
Break the dark chocolate into pieces and add it to a small saucepan along with the sugar, vanilla extract and coconut milk. Over a low heat, whilst stirring, heat until the chocolate is melted and fully mixed with the coconut milk. You should have a smooth chocolate mixture.
Take the mixture off the heat and mix in all the crushed biscuits and nuts. Make sure all the biscuits are covered in chocolate mixture.
Line a large flat-bottomed tin (I used a loaf tin) with baking parchment. Tip the cake mixture into it and press down firmly, so there are no air pockets.
Sprinkle some desiccated coconut on the top and place in the fridge for a few hours or overnight to firm up.
Once firm, slice it up and enjoy on its own or with a brew.