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Preheat the oven to 170C degrees.
Grease + line a 12inch tart tin with baking paper.
Add egg yolks + 2 whole eggs to a large mixing bowl along with the orange blossom water + vanilla extract.
Add egg whites to a mixer + start to beat the eggs slowly at first + then start to speed up the whisking. When they are just starting to form white gentle peaks, start sprinkling in the sugar until incorporated. They will be glossy, airy but not too stiff. Don't over beat. It will take about 5mins.
Weigh out ground almonds + salt into a bowl.
Using a wooden spoon, break up the eggs + stir in the ground almonds, salt into the bowl. It will be a little sticky + dry. Straightaway, fold in ¼ of the whipped whites + then use a spatula to fold in the rest. Use the spatula to slowly tip this into the cake tin. Sprinkle over the sugar crystals.
Place into the middle of the preheated oven for about 35mins. The cake is done when it is golden on top + a skewer inserted comes out clean. Leave to cool completely before slicing cake carefully in two with a serrated knife.
For the cream, add the double cream, icing sugar + almond extract into the electric mixer + beat slowly to form a thick cream. Add cream between cake layers, dust with icing sugar.