القرص العقيلي

Mix the liquid milk with saffron and set it aside to allow the flavors to blend.

Sift the flour with the baking powder to ensure there are no lumps.

In the mixer , beat the eggs with sugar, cardamom, and vanilla until the mixture becomes fluffy and doubles in volume.

Gradually add the corn oil while continuing to mix at a low speed.

Stop the mixer and start adding the flour and milk alternately, folding gently by hand until a smooth batter forms.

Grease the baking pans with tahini and sprinkle sesame seeds, then evenly distribute the cake batter.

Bake the large and medium-sized pans in a preheated oven at 180°C (356°F) for 45 minutes.

Bake the small pan at the same temperature for 25 minutes.

Let the cakes cool completely before removing them from the pans

In the mixer, whip the heavy cream with powdered sugar and ground saffron until thick, then decorate the cake as desired.