Break the eggs. Beat with a mixer with 125 grams of sugar in a fluffy foam.
Without ceasing to beat, pour vegetable oil and apple juice.
Then add the sifted flour, baking powder and chocolate chips. I grated the chocolate on a fine grater.
Knead the dough.
I got a little runny, I added a little more flour.
The split form with a diameter of 22-26 cm is oiled and covered with parchment paper. I have a shape with a diameter of 22 cm.
Distribute the dough.
We send it to the preheated oven to 200 degrees for about 20-25 minutes.
Take the cake out of the mold and let it cool.
Pears need to be peeled.
We cut them into quarters, peel them from the seeds.
Cut the pears into thin plates.
Put the pears in the pan.
Pour out the vanilla sugar.
Add 100 ml of warm water.
Simmer under a closed lid for about 4 minutes.
With a slotted spoon, we transfer the finished pears to a plate, let it cool down a little.
The remaining syrup is drained, we will still need it.
On the cake, we spread the cooled plates of pears in the form of tiles.
Decorate the top with blueberries.
Prepare the filling for the pie.
Pour the pear syrup into a saucepan. Add boiled water to 250 ml.
I got 80 ml of syrup and 170 ml of water.
Pour out a bag of transparent jelly for the cake and 25 grams of sugar.
Bring to a boil. After boiling, cook for 15 seconds.
Turn off the heat, let the filling cool down quite a bit.
Lubricate the pears and berries with filling.
This non-sugary cake is perfect for a cup of tea or coffee.