Put the eggs, the sugar, the oil, the milk, the vanillin, and salt in a bowl and whisk until light
and fluffy; then slowly add the flour and the baking powder until the dough is homogeneous.
Divide the dough in three equal parts:
leave one as it is;
beat in the cocoa in another one;
add the alchermes liquor to the last one.
Transfer the three parts of the dough in a greased and floured pan for ring cakes,
alternating the colours.
Bake at 170° C for 45/50 minutes.