For the layers: heat 4 tablespoons of honey on the stove and add 1 teaspoon of baking soda to them. Stir, to get a white foamy substance and allow it to cool. In the meantime, beat the eggs and sugar with a mixer, until doubled in volume.
Add 6 tablespoons of flour, the ready mix of gingerbread spices (which can be substituted with 1/2 tsp cinnamon, 1/2 tsp cloves and 1/2 tsp dry ginger and a pinch of black pepper). Add the baking powder and finally add the honey. Mix well with a spatula and place in a large greased or laid out with paper tray. I used an oven dish.
Bake at 374°F (190 °C) for about 15 minutes, check with a stick to see if ready. When done, remove and after about five minutes, turn it upside down onto another baking paper coated with sugar or ground walnuts, carefully remove the one you baked it in.
Then roll it up with the new paper and leave it to cool in this position. In the meantime, prepare the cream. To do so, melt the liquid chocolate and add it to the sour cream. Mix with a spatula until you get a homogeneous mixture.
Once the layer cools, top it lightly with the syrup of brown sugar with water and rum or cognac, smear it with cream and roll it again. On the outside, cover it with the remaining cream and decorate with coconut sprinkles (you can also use walnuts or almonds).
It's best if the roll sits in the fridge for at least a few hours.