Zebra cake

Procedure

Preheat the oven to 180 °C (fan-forced to 160 °C) and while it is heating up, prepare the dough and filling.
Cream the softened butter and sugar. Add salt and eggs and combine with the butter base.
Finally, add the flour and create a dough similar to Linz (only fattier). Grease the cake tin (bottom and sides) with butter and use your hands to press the dough into it so that it has a slightly raised edge.
Filling: Mix the pudding in the milk. Put all the other ingredients except the cocoa in a large bowl, add the milk with the pudding and whisk thoroughly until smooth.
Pour off a third of the cream (about 500 g) and whisk in the cocoa. If the mixture is very stiff after adding the cocoa, you can thin it with a few tablespoons of milk.
Now we have two parts, the light part is 2x more than the dark part.
Take two equal spoons or ladles. In the middle of the mold, put 2 tablespoons (ladles) of the light mixture on the dough, a spoon (ladle) of the dark mixture on top of it, and so on until the ingredients are used up. Keep adding the filling in the middle, as if in a chimney, the mixture will flow out to the sides and fill the mold. If it doesn't want to be too thick, just twist the mold a little.
Place the mold on a baking sheet (fat may leak out of the mold or some of the filling may flow out) and put it in the oven. Bake for about an hour and a half (depending on the oven). You can test the doneness with a skewer and as soon as the center rises up (it rises last), it is baked.
Turn off the oven and let the zebra rest in it for a while (open the oven door a little). Cool in the refrigerator.