A flourless pistachio cake with a thick and fragrant mohallabieh cream oozing from the centre.
NOTES:
* Do not overbake cake, as it will reduce the softness. I over baked one batch of the cakes a teeny bit more and it was a little hard. Just keep on checking.
* Use large eggs. If you have small ones with you just use 5 eggs.
* When serving, heat the cake a little bit and serve it with cold mohallabieh cream.