Preheat the oven to 374°F (190°C) and grease a 12×16 inch pan with cooking spray or butter. In a mixing bowl, whisk together eggs, yolks, and sugar until pale and frothy, about 5 minutes. Add the seeds from the vanilla bean and a few drops of food coloring. Sift in flour and cocoa powder, fold gently.

Pour the mixture into the prepared pan, spreading it evenly. Bake for approximately 20 minutes or until edges pull away and the center springs back when touched. Monitor for a soft texture.

Once baked, let the cake cool for about 5 minutes in the pan. Invert onto parchment paper and cover with plastic wrap to retain moisture.

Beat together cream cheese, honey, and heavy cream until smooth and creamy, ensuring no lumps remain.

Trim the edges of the cooled sponge to create a rectangle. Spread the cream cheese filling evenly over the cake, leaving a border. Roll the cake with the help of the parchment paper into a tight log shape. Refrigerate for a minimum of 2 hours.

After chilling, cut the ends of the log at an angle and whip the butter with powdered sugar and Sambuca until fluffy. Cover the log with the frosting, creating a bark-like texture, and garnish with raspberries, star anise, and powdered sugar dusting.