Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large measuring cup, mix together the vegetable oil, milk, and orange juice.
In a large bowl, at medium speed, beat together the eggs, sugar, and orange zest. Beat until light and fluffy. About 3-4 minutes. Scrape the sides of the bowl as needed. Add flour mixture and oil mixture alternating the mixtures in each addition. Beat until just combined starting and finishing with the flour mixture. Scrape the sides of the bowl as needed. Pour the batter into the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and allow cooling in the pans for 10 minutes. Carefully, remove from pans and cool completely.
While the cake is baking, prepare the cranberry curd. In a medium saucepan, over medium heat, cook the cranberries, sugar, orange juice, nutmeg, and salt for about 15-18 minutes. Stir occasionally breaking down the cranberries as you stir. Strain cranberry mixture into a bowl. In a large bowl, whisk together the eggs and egg yolks. Add about one third of the cranberry mixture to the egg mixture whisking constantly to temper the eggs. Add the rest of the mixture and combine. Return the mixture to the saucepan and cook over low heat until the mixture thickens and covers the back of a spoon. Remove curd from the heat and transfer to a bowl. Add the butter and mix until well combined. Cover the curd with plastic wrap touching the surface of the curd so it does not form a skin. Refrigerate for 2 hours.
Assemble the cake. Place one layer of cake on a serving platter. Evenly spread half of the cranberry curd. Top with another layer of cake. Spread the rest of the curd on top. Top with remaining layer of cake. Refrigerate while you prepare the whipping cream.
In a large mixing bowl, beat together both creams, powdered sugar, and vanilla until stiff peaks. Do not over beat.
Remove cake from the refrigerator and frost the top and sides of the cake with whipped cream. Place in the refrigerator as you prepare the sugared cranberries.
In a small saucepan, combine ¾ cup of sugar and water. Bring the mixture to a boil, stirring occasionally, until all the sugar dissolves. Add the fresh cranberries and return mixture to a boil. Remove the cranberries from the syrup using a slotted spoon and roll them in ¼ cup of sugar until coated. Place on a cooling rack to dry.
Once the cranberries are dry, decorate the cake with the sugared cranberries, fresh orange slices, and fresh rosemary sprigs.