If you’re always on the lookout for no-bake desserts, this no bake matcha cake might just become your new favorite. Bright, creamy, and delightfully crunchy, it’s a Lithuanian lazy cake with a modern twist — a playful fusion that feels familiar yet new. Because it’s a no-bake recipe, it comes together in minutes, making it the perfect treat for busy days. And of course, matcha lovers will appreciate its earthy aroma and vibrant color in every bite.
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What Is Lithuanian Lazy Cake (Tinginys)?
In Lithuania, this dessert is known as tinginys, which literally translates to lazy person, lazy man or lazy bones. It’s traditionally made with cocoa powder, sweetened condensed milk, unsalted butter, and crushed biscuits to create something similar to chocolate salami. It requires no baking, no tricky techniques and no skill — which is why nearly every Lithuanian family knows and loves it.
While the traditional version is deep brown and chocolatey, modern cooks have started making matcha desserts inspired by Japanese flavors. The result is a vivid green color, fragrant with matcha powder, and studded with cookie pieces that give it crunch and texture. Add dried blueberries or cranberries for a little bit of Christmas flair, and you have a stunning centerpiece for the festive season — or any time of the year.
This is the dessert I now make when friends ask for something new — a fun twist on a comforting traditional Lithuanian cake, reinvented in our own unique way.
Ingredient Notes
- Plain cookies: in Lithuania, we use plain cookies, called "Gaidelis", and you can get similar square-shaped cookies in some larger grocery stores or Polish/ Eastern European Food stores. However, you can also use digestive biscuits, rich tea biscuits, Marie biscuits, Tostadas or even stale shortbread (fresh shortbread will crumble too much). Graham crackers might also work.
- Unsalted butter: You’ll melt butter gently to bind everything. European butter with higher fat content creates the best texture.
- Sweetened condensed milk: Acts as the sweetener and binder. No swaps here — it’s essential.
- Matcha powder: Use fine powder for vibrant flavor and color. Sift well to avoid clumps. You can use culinary or ceremonial matcha!
- Salt: Just a pinch brightens and balances the sweetness.
- Optional mix-ins: dried fruits + pecans/walnuts: Makes this feel festive and more complex.
- Optional: vanilla extract.
Find ingredient quantities and a full recipe with detailed instructions in a recipe card at the bottom of the post.
Step-By-Step Method
1. Break cookies into small chunks and place in a large bowl. Some crumbs are fine — they help bind the mixture.
2. In a saucepan, melt butter with sweetened condensed milk and salt over low heat. Stir with a silicone spatula.
3. Once smooth, raise to medium heat until it gently bubbles around the edges and thickens.
4. Remove from heat and whisk in sifted matcha powder until no clumps remain.
5. Pour matcha mixture over cookies (or tip the cookies into the matcha mixture). Fold to coat. Mix in dried fruits and nuts.
6. Line a 2-lb loaf pan or springform pan with plastic wrap or wax paper.
7. Press mixture firmly into the pan with the back of a spoon or a silicone spatula, making sure there are no air pockets.
8. Cover the top of the cake with plastic wrap and chill for at least 6 hours, ideally overnight.
9. Slice and serve at room temperature for a softer texture or straight from the fridge for a firmer slice.
Tips for Best Results
- Bubble it right. Once the condensed milk and butter mixture is smooth, let it bubble gently before adding the cookies. This helps your no-bake cake set properly.
- Sift, sift, sift! Matcha needs to be passed through a fine sieve to prevent lumps — you want silky-smooth matcha powder suspended through your tinginys cake.
- Customize it. Add dried fruits, nuts, or even white chocolate chips for a festive finish.
- No loaf pan? No problem. Wrap the mixture tightly in wax paper or plastic wrap and shape into a log — like chocolate salami. Alternatively, use a lined spring-form cake pan.
- Avoid air pockets. After pressing into the pan, add a second loaf pan on top (weigh it down with cans) to compress the no-bake matcha cake evenly.
- Decorate for special occasions. For Christmas, add rosemary sprigs and cranberries. For Easter, try mini eggs and nests.
Storage
Store leftover slices in an airtight container (or airtight container) for:
- Up to 5 days in the fridge
- Up to 3 months in the freezer
A great trick: slice into 2–4 portion chunks, wrap each in plastic wrap, and freeze. Then you can thaw exactly what you need.
Because it’s a no-bake recipe, thawing doesn’t affect texture as much as traditional cakes.
Christmas In Lithuania eBook
Bring a touch of authentic Lithuanian magic to your holiday season! Whether you’re reconnecting with your roots or surprising loved ones with a nod to their heritage, Christmas in Lithuania is your ultimate guide to a heartwarming, delicious, and tradition-filled celebration.
More Lithuanian Desserts
If you enjoy this playful twist on tinginys’ cake, try other Lithuanian favorites next. From classic no-bake recipes to traditional bakes, there are so many new recipes to explore from home.
No-Bake Matcha Cake (Modern Lithuanian Lazy Cake)
Equipment
- 2 lb Loaf Pan
- Strong Plastic Wrap or Parchment Paper
- Large Saucepan
Ingredients
- 540 g (1.2 lb) plain cookies, *see notes
- 200 g (7 oz) unsalted butter
- 400 g (14 oz) can sweetened condensed milk
- 2 tablespoon matcha powder
- ¼ teaspoon salt
OPTIONAL:
- a small handful of dried blueberries or cranberries
- a small handful of pecans or walnuts
Instructions
- Snap the cookies into bite-sized chunks and set them aside.
- In a large pan, toss in the butter, condensed milk, and salt. Heat it over low heat, stirring constantly, until everything melts together into a smooth, glossy mixture. Once combined, turn the heat up to medium and keep stirring as it starts to bubble gently around the edges. You’ll notice it thickening and pulling away from the sides — just don’t stop stirring, or it might stick to the bottom.
- Take the mixture off the heat and stir in the sifted matcha powder - no dry clumps of powder should remain.
- Take the pan off the heat and mix in all the cookie chunks. It’s okay if some crumble into smaller bits — just make sure every piece gets coated in the matcha mixture. If using any nuts or dried berries, stir them in now.
- Line a 2lb flat-bottomed loaf tin with thick plastic wrap (leave extra hanging over the edges) or baking parchment. Pour in the matcha-cookie mixture and press it down firmly, getting rid of any air pockets. Fold the extra plastic wrap over the top, or cover with parchment.
- Pop the whole thing in the fridge and let it chill for at least 6 hours — overnight is even better. Once it’s firm, invert it into a serving board, unpeel the plastic wrap, slice into pieces and enjoy your no-bake Matcha Lazy Cake!
Video
Notes
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