Scald 1 lb walnuts or hazelnuts and 10–20 bitter almonds with boiling water. Remove their skins and finely chop, adding water. Pour 5 glasses cream into a large, flat saucer and set before coals, skimming off into a dish the rosy skin that forms. When enough skins have accumulated, pour 1⅛ glasses semolina into the remaining cream and boil into a rather liquid porridge. Stir the ground nuts and sugar into the hot semolina. Make a rim of dough on a platter and fill the center with alternate layers of milk skins and semolina. Sprinkle the top with sugar and rusk crumbs and bake for a short time in the oven. To serve, decorate with jam. Layers of fruit and jam may be interspersed in this kasha.