Beat eggs and sugar over haze until warm first, then remove from haze and beat until cooled. Fold in the flour, starch flour and cocoa, mixed together (sifted), and finally carefully fold in the oil. Spread the mixture on paper to form a 26 cm wide strip the thickness of a finger and bake at 180 °C. Cool. Remove the paper and cut the strip in half lengthwise. Fill with currant jam. Spread Parisian cream on top. Stir two thirds of the chestnut puree with a little bit of rum to make a spreadable amount. Using the piping bag, pipe a thick line of chestnut puree along the length of the cake. Brush the slices completely with vanilla whipped cream, creating a dome shape in the cross section. Press the remaining third of the chestnut puree onto the slices through a grater or sieve. Portion well chilled into 4 cm wide and 8 cm long slices.
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