Tinginys (Lithuanian Biscuit Cake)

Name: Tinginys (Lithuanian Biscuit Cake)
Prep time: 280 min
Cook time: 10 min
Total time: 290 min
Yield: 16 servings
Cuisine: Lithuanian
Ingredients: crisp sweet biscuits 400 g; dried cranberries 100 g; sweetened condensed milk 400 g; unsalted butter 190 g; unsweetened cocoa powder 2 tbsp

Quick answer

Total time: 290 min
Level: Easy
Servings: 16 servings
Ingredients: 5

About this dish

Broken biscuits and dried cranberries folded into a fudge of butter, condensed milk and cocoa set into a thick log that slices to show a mosaic of pale biscuit pieces in dark chocolate.

This Lithuanian treat is never baked; at least four hours in the fridge do all the setting. Plain, crisp biscuits without cream or chocolate filling work best, broken by hand into small pieces rather than crumbs, since crumbs leave nothing to show in the slice.

Ingredients

servings

IngredientAmount

sweetened condensed milk

Amazon.comSearch

unsalted butter

Amazon.comSearch

unsweetened cocoa powder

Amazon.comSearch

Shop All Ingredients

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Break the biscuits into small pieces by hand, keeping chunks rather than powder.

Chop any large cranberries and mix with the biscuits.
2

Melt the butter in a heavy saucepan over low heat.

Add condensed milk and cocoa; warm for about 5-10 minutes, stirring across the base until smooth.
3

Remove from the heat and cool for about 5 minutes.

Fold in the biscuits and cranberries until no dry pieces remain.
4

Transfer to a wide bowl and cool for another 10-15 minutes.

Once comfortably warm to handle, place on food-safe wrap and gather into one thick roll.
5

Wrap tightly, secure the ends and press through the wrap to remove gaps.

Set on a plate and refrigerate for at least 4 hours.
6

Unwrap and check that the roll is firm before cutting about 16 slices.

If it compresses and spreads, refrigerate longer.