For the layers, soak almonds in boiling water, clean and chop; cut fruits into pieces and put in a prewarmed thick-bottom pan. Pour in sugar, moisten it with 2 tbsp. water and cook under a low heat for 10 minutes. Cut a vanilla pod in half longitudinally. Pour 1/3 of cream in a cauldron, scrape the seeds from the vanilla pod with the point of a knife, put in cream and add the pod as well. Bring to the boil, slack the fire and cook for 10 minutes. Remove the pod. Pour semolina, salt and sugar in the boiling cream, stir and cook semolina porridge for 3-4 minutes. Remove the cauldron from fire, cover it with a lid, wrap in a blanket and leave to be well-stewed while the milk skins are being prepared. Pour the remaining cream in an enameled saucepan with high sides or a thick deep baking dish, and put in the oven preheated to 140-150 °C (turn off the convection mode, otherwise the circulating air will not allow the skins to form). When a solid light brown skin appears on the surface, carefully remove it with a slotted spoon, put in the oiled frying pan or baking dish and wait for the next skin to form. This process takes about 1 hour. The layers in Guriev porridge are made in the following sequence: 2-3 skins, a layer of semolina porridge, a layer of fruits. Then again: skins, porridge and so on. The porridge should be “assembled” as soon as the skins are formed, and not when they are all ready, since later it will not be possible to separate the cooled skins from each other. The porridge is culminated in the last layer of skins decorated with fruits and nuts. Serve Guriev porridge warm or cooled.