1 slice (medium) of Gelin Pastası (80 g) has 188 calories. That works out to 235 calories per 100 g. It contains 26 g of carbs, 3.3 g of protein, 7.4 g of fat and 0.9 g of fiber. Its 0.1 mg of B2 covers 8% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.

What is Gelin Pastası?

Gelin Pastası is a Turkish milk cake made with a soft sponge, a milk-based cream or pudding layer, and a coating of fine coconut. Recipes vary, but the cake is usually moist from the milk and finished with a smooth, pale topping.

It is served chilled and cut into squares or slices, often for tea time, family visits, and celebrations in Turkey. The sponge is tender, the cream adds a mellow richness, and coconut brings a gently sweet aroma. It is mainly a carbohydrate-and-fat dessert, with comparatively little protein, so a modest slice works well after a meal or alongside tea or coffee. For a lighter version, use a thinner layer of cream and keep the topping simple.

Gelin Pastası Nutrition Facts

Selected: 100 g

235

KCAL / 100G

Carbs

32.5g

· 12% DV

Protein

4.1g

· 8% DV

Fat

9.2g

· 12% DV

Fiber

1.1g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 57% · Protein 7% · Fat 36%

Gelin Pastası Vitamins & Minerals

Vitamins

0.13mg · 10% DV

B12

0.22µg · 9% DV

Biotin

2.5µg · 8% DV

0.35mg · 7% DV

Minerals

Phosphorus

67mg · 10% DV

Calcium

78mg · 8% DV

Selenium

3.7µg · 7% DV

Iron

1mg · 6% DV

How Nutritious Is Gelin Pastası?

Nutrient density

Low

18/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

28/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Gelin Pastası Glycemic Index

GLYCEMIC INDEX

Medium

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Gelin Pastası

To burn the 235 calories in 100 g:

🚶

58min

Walking (5 km/h)

🏃

24min

Running (8 km/h)

🚴

32min

Cycling

🏊

27min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Gelin Pastası Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Gelin Pastası Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs yes

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Gelin Pastası Good For?

Vegan

— Not suitable

Vegetarian

— Not suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Gelin Pastası Fat Profile

SATURATED

5.6g

MONOUNSATURATED

2.2g

POLYUNSATURATED

0.22g

⚖️

Omega 6:3 ratio 9:1

Above the ideal 4:1 (9:1).

Compare Gelin Pastası

🍰vs🍬

Gelin Pastası vs Rose Turkish delight95 kcal fewer per 100 g

→🍰vs🍯

Gelin Pastası vs Caramel sauce85 kcal fewer per 100 g

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Gelin Pastası vs Dark chocolate305 kcal fewer per 100 g

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Gelin Pastası vs Höşmerim85 kcal fewer per 100 g

→

Foods Similar to Gelin Pastası

🍬

Rose Turkish delight

330 kcal

🍯

Caramel sauce

320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

Chocolate sauce

210 kcal

🍬

Fruit Leather

320 kcal

🍬

Pistachio Turkish Delight

370 kcal

🍮

Kazandibi

145 kcal

Frequently Asked Questions About Gelin Pastası

What is Gelin Pastası?

Gelin Pastası is a Turkish milk cake made with soft sponge soaked in milk, covered with a white cream layer and usually finished with shredded coconut. Recipes vary, but its moist cake and creamy topping are its familiar features.

How do you make Gelin Pastası from scratch?

To make Gelin Pastası, bake a sponge cake, let it cool slightly, and pour a sweet milk mixture over it. Spread a milk-based cream on top, add coconut, then chill the cake so the sponge absorbs the liquid.

Why is Gelin Pastası called bride cake?

Gelin Pastası translates roughly as “bride’s cake” in Turkish, and its white cream-and-coconut topping is often associated with a bridal look. The name does not point to one established wedding custom or a clearly documented origin.

Is Gelin Pastası the same as tres leches cake?

No. Gelin Pastası is typically soaked with milk and topped with white cream and coconut, while tres leches cake is soaked in a mixture of three milks and is often served with whipped cream or a caramel topping.

What gives Gelin Pastası its moist texture?

The milk mixture poured over the sponge gives Gelin Pastası its moist texture. Pour it evenly over a warm or slightly cooled cake and allow it time to soak in before adding the cream, rather than flooding one spot.

Can you make Gelin Pastası the day before serving?

Yes, Gelin Pastası can be made the day before serving. Chilling gives the sponge time to absorb the milk mixture and helps the layers set; cover the cake in the refrigerator and add the coconut close to serving if you want it to look fresh.

How should you store leftover Gelin Pastası?

Store leftover Gelin Pastası covered in the refrigerator because its milk-soaked sponge and cream topping are perishable. Keep it chilled between servings, and avoid leaving the cake out at room temperature for an extended time.

Can Gelin Pastası be frozen?

Yes, Gelin Pastası can be frozen in tightly wrapped portions, although the cream may change texture after thawing. Defrost a portion in the refrigerator and serve it chilled; do not refreeze cake that has already thawed.

How do you keep Gelin Pastası from turning soggy?

To keep Gelin Pastası from turning soggy, bake the sponge through and add the milk mixture gradually and evenly. Let the cake absorb the liquid before spreading on the cream, and avoid adding more milk than the sponge can take up.

What can you use instead of coconut on Gelin Pastası?

You can top Gelin Pastası with finely chopped pistachios or hazelnuts, or with grated white chocolate, instead of coconut. These toppings change the flavor and appearance, while coconut gives the cake its familiar delicate, snowy finish.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026