Grate the marzipan and mix it with powdered sugar and egg whites in a bowl. You might need to knead the dough on the kitchen table to ensure that it has an even texture
Roll the dough into a sausage about 2 cm thick. Cut the sausage into pieces of 8 cm, 10 cm, 12, cm, 16 cm, 20 cm, 22 cm, 24 cm, 26 cm, 28 cm, 30 cm, 32 cm, 34 cm, 36 cm in length
Cut the nougat into oblong pieces, 1/2 cm wide and 1/2 cm high, being as long as possible
Make a cut in the sausage from one end of it to the other. Make the cut about 3/4 deep. Place the nougat in the cut.
Squeeze the marzipan on top of the nougat so that the nougat is no longer visible. Roll the marzipan sausages in order to make them cylindrical again (as they usually get a triangular shape after the nougat is inserted)
Squeeze the ends of each sausage together to form rings
Bake rings at 225 degrees C for 8-10 min in the middle of the oven (make sure that the rings do not get too much heat from beneath)
Let the rings cool completely
Blend the raspberries and sieve it in order to remove the seeds. Put the pureed raspberry in a bowl. Add 1 tablespoon water and 5 tablespoons powdered sugar
In a new bowl, mix lemon juice and lemon peel with 1/2 tablespoon water and 6 tablespoons powdered sugar
In a third bowl, mix 6 tbsp sugar and 1 tbsp water
Put the different types of icing in piping bags and spray it on the rings - switch between each type of icing between each ring
Put the largest ring on a platter and then place one ring at a time on top of the largest ring. Spray a bit of regular icing under each ring before placing them on top to make sure the rings are "glued" together
