Prep Pans & Oven: Preheat oven to 325°F (165°C). Butter two 8-inch round cake pans, line the bottoms with parchment paper, and butter the paper.
Mix Yolks & Sugar: In a large bowl, use an electric mixer to beat the egg yolks, vanilla, and sugar until very pale and thick.
Add Dry : Mix the baking powder, bread crumbs, and ground almonds into the egg yolk mixture.
Beat until blended. The batter will be very thick and crumbly.
Whip Egg Whites: In a separate, clean bowl with clean beaters, beat the egg whites with the salt until stiff (but not dry) peaks form.
Fold It All Together: Gently stir one-third of the egg whites into the almond batter to lighten it.
Then, fold in the remaining egg whites with a rubber spatula until just blended.
Don't worry if it looks a little clumpy.
Bake: Divide the batter between the prepared pans and smooth the tops.
Bake for 25 minutes, or until golden and the cakes begin to shrink from the sides of the pans.
Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack.
Peel off the paper and let them cool completely, about 1 hour.
Assemble: Place one layer on a serving plate.
In a small bowl, mix the raspberry preserves and lemon juice, then spread it evenly over the layer, leaving a ½-inch border.
Top with the second layer.
Frost & Garnish: Whip the chilled cream with sugar and almond extract until stiff. Frost the top and sides of the torte.
Garnish with chocolate curls and serve.
