Make the Cake: Preheat the oven to 325°F. Line a 12x17 inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 c brown sugar, and fresh ginger, allspice, black pepper, and salt. Beat dry ingredients into the egg yolk mixture until combined.

In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 c granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no sttreaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes until lighty browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.

Sprinkle the cake with the remaining 2 T of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.

MEANWHILE MAKE THE FILLING: In a small microwave safe bowl, sprinkle gelatin over cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. IN a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the creme fraiche with the confectioners' sugar until stiff. Fold the cream cheese into the creme fraiche.

Spread the filling evenlyover the entire surface of the cake. Starting at a short end, roll up the cake gelly roll style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.