Preheat your oven to 374°F (190°C). In a large mixing bowl, whip the whole eggs, egg yolks, sugar, and vanilla seeds until pale and fluffy, about 5 minutes. Gradually add the red food coloring until you achieve a vibrant shade.

Sift together the Type 00 flour and unsweetened cocoa powder into the egg mixture, gently folding them in with a spatula.

Line a 12x16 inch baking pan with parchment paper and butter the paper. Pour the red velvet batter into the prepared pan and bake for about 20 minutes.

Transfer the sponge to a clean sheet of parchment paper to cool for about 5 minutes, then wrap the sponge tightly and let it cool completely at room temperature for about 1 hour.

In a medium bowl, beat together the cream cheese, wildflower honey, and heavy cream until smooth and creamy.

Carefully unroll the cooled sponge and trim the edges. Spread the cream cheese filling evenly, roll the sponge tightly into a log shape, and refrigerate for at least 2 hours to set.

In a mixing bowl, whip cold butter with powdered sugar until light and fluffy. Gradually add the Sambuca while mixing to achieve a smooth consistency.

Unwrap the Yule Log and apply a layer of buttercream over the entire log. Use a fork to create a bark-like texture and decorate with fresh raspberries and powdered sugar.