Line a 9 x 9 inch baking pan with parchment paper.

Take 8 ounces of the babka dough and place on a well floured surface and roll out into a large square, about an inch around bigger than the baking pan. Transfer the dough into the pan and stretch out as needed to meet the edges of the pan. I find it's easiest to fold the dough into quarters to transfer into the pan. Freeze the pan with the dough until needed.

Flour your surface again and roll out the remaining dough so that it measures 12 x 14. Lay the dough so that the shorter side faces you. Spread one cup of the processed almond paste on two thirds of the dough leaving the smallest border around the edges. top woth the ground cinnamon. Evenly cover with 1 ¼ cups of the raisins, then 1 ½ cups of the walnuts. Cover then with 2 cups of the cake crumbs. It will seem like a lot of stuff on just ⅔ of dough, but go with me here. Pat everything down lightly and sprinkle one cup of the cinnamon sugar mixture. Drizzle half the butter over the sugar.

Take the egg wash and spread on the uncovered ⅓ of the dough. Fold the uncovered dough over the covered portion. You should still have ⅓ of the dough that is covered with the filling still exposed. Spread egg wash over the bare exposed dough that you just folded down with the egg wash and fold again to cover the last bit of the dough with the filling. This process is simiarl to folding a business letter. Press the dough to seal and seal the edges with your hands. Lightly dust the dough with flour and gently roll out so the folded dough is 12 x 10. You may need to allow the dough to rest a bit in order to roll to this size. I had to chill my dough for a few minutes.

Take a pizza sutter and cut 1-inch strips lengthwise from the dough. Twist each rope of dough. It's okay if filling comes out, you can stuff it back in later. Set aside the dough and take out your 9 x 9 baking pan.

Top the dough in the pan with the remaining processed almond paste, then with the raisins, walnuts, and cake crumbs. Top with half the remaining cinnamon sugar, then top with the remaining butter.

Place the twisted ropes of dough and place side by side into the baking pan, keeping everything close together. You can gently stretch out the dough as needed to reach each edge. It should be a snug fit. Now is also the time to stuff in any filling that fell out. Brush the top with egg wash and top with the remaining cinnamon sugar. Lightly cover and allow to rest for 20 minutes. As it is resting, preheat the oven to 325 degrees F.

Bake for 60 - 80 minutes, or until evenly brown and the top springs back when gently touched.

Allow to cool completely in the baking pan before removing. Can be left at room temperuate for about a week.