In a large mixing bowl, whisk together 4 whole eggs, 2 egg yolks, and 1 cup of sugar until frothy and light in color, about 5 minutes. Add seeds from 1 vanilla bean and several drops of red food coloring, beating until combined.

Sift 1 cup of Type 00 flour and 1/3 cup of unsweetened cocoa powder into the egg mixture. Gently fold in the dry ingredients using a spatula, maintaining airiness. The mixture should be smooth and thick.

Preheat your oven to 374°F (190°C). Spread the batter evenly on a lined 12x17 inch baking sheet. Bake for about 20 minutes, until the cake springs back when lightly pressed.

Remove the sponge from the oven and invert onto parchment paper. Peel off the parchment lining and cover with a towel. Allow to cool completely for about 30 minutes.

Combine 8 ounces of cream cheese, 1 cup of heavy cream, and 1/3 cup of wildflower honey in a mixing bowl. Beat until fluffy and smooth, about 3-4 minutes.

Trim the edges of the cooled sponge. Spread the filling over the surface, leaving a margin, then roll tightly into a log shape using the parchment for support. Refrigerate for at least 2 hours.

Remove the log from the fridge, trim ends diagonally. Beat together 1 cup of softened butter with 2 cups of powdered sugar and a splash of Sambuca until fluffy, then frost the log.

Garnish your Yule Log with fresh raspberries and dust with powdered sugar. Optionally, place star anise on top. The festive creation is now ready to be served.