Rote

Whisk the eggs a little at a time and add flour and milk; if the mixture results hard, soften with additional milk, add a pinch of salt at the end. Verify the exact texture of the mixture with a spoon: baste a spoon with the mixture, position it vertically and the excess will slip off, while the remaining should cover the spoon.  Once the mixture is ready, warm up the oil with the cake tin in it. Dunk the cake tin in the mixture, without reaching the top edge, dip in the boiling oil for a few minutes, remove mixture using a fork, turn for a few minutes to complete cooking. Fill the two wafers with the ricotta flavoured with sugar and dark chocolate flakes and dust with powdered sugar.