Position the rack in the center of the oven and preheat to 177°C (350°F).
Butter a 230 mm (9″) spring-form pan and line the bottom with round of parchment paper. Dust the sides with the bread crumbs and tap out the excess.
In a food processor, grind bread crumbs and almonds until very finely ground. Set aside.
In a medium bowl at high speed, beat the egg yolks and 57 g (1/4 cup) of sugar. Beat the mixture until thick and pale yellow, approximately 3 minutes. Beat in orange zest and juice. Set aside.
Separately, beat the egg whites on high speed until they form soft peaks. Gradually beat in the remaining 113 g (1/2 cup) of sugar until the whites are stiff and shiny.
Fold about 1/4 of beaten egg whites into the yolk mixture.
Add the almond-crumb mixture and fold a few times, until moistened. Add the remaining whites and fold until the batter is combined. Spread evenly in the baking pan.
Bake for about 60 minutes or until the cake top springs back when pressed gently in the center.
Transfer to wire rack and cool for 5 minutes.
Release the cake by running a sharp knife around the pan side. Invert the cake onto cardboard and peel off the parchment paper from the bottom. Turn the cake right side up on the rack and let it cool completely.
Orange Curd
Whisk the orange zest and juice, sugar, lemon juice, butter, egg yolks, and cornstarch in the medium sized saucepan. Cook by stirring constantly until reaching a full boil and the mixture is thickened.
Transfer to medium size bowl that is placed in a chilled bath and cool down by stirring occasionally. The curd should be cooled and thickened.
Orange Frosting
In a chilled medium size bowl, beat the heavy cream until stiff.
Fold in 1/2 of chilled orange curd.
Assembly
Cut the torte into two layers. Slip the bottom of the spring-form pan between the layers. Invert the top layer onto the cake plate.
Using an offset spatula, spread the remaining 1/2 of the orange curd on the first layer.
Top it up with the second layer placed upside down.
Frost the top and sides of the torte with the icing. Refrigerate about 1 hour, uncovered, until the icing sets. Cover loosely with a cake dome and chill overnight or for at least 4 hours before serving.
Decorate the cake with freshly cut orange slices and serve chilled.