Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "d48651b20147495aa1ece3918e39acc7",
    "updated": "2025-05-10T10:10:47.859Z",
    "title": "Salted Caramel Drip Cake",
    "subtitle": null,
    "description": "Salted caramel drip cake — say those words and tell me you don't want to bake it! Based on the response on my blog, this is one you'll truly enjoy. There are so many delightful elements in this cake — just look at that oozy salted caramel sauce dripping down the sides!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "soft light brown sugar",
          "eggs",
          "self-raising flour",
          "baking powder"
        ]
      },
      {
        "section": "SALTED CARAMEL BUTTERCREAM",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "caramel sauce (i use carnation).",
          "sea salt"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "chocolate caramel sweets",
          "sprinkles"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and line three 20cm round cake tins with parchment paper.",
      "In a bowl, cream the butter and soft light brown sugar together until light and fluffy.",
      "Add the eggs, self-raising flour, and baking powder, then beat again until everything is combined.",
      "Divide the mixture evenly between the three tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.",
      "Allow the cakes to cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely while you prepare the buttercream.",
      "Beat the butter in a bowl on its own for a few minutes to soften it.",
      "Add the icing sugar and continue beating until fully combined.",
      "Place the caramel sauce in a small bowl and add salt to taste—be careful not to add too much. Once adjusted, add half of the salted caramel sauce to the buttercream and beat until fully incorporated.",
      "Place the first cake layer on a serving plate and spread about 2 tablespoons of buttercream evenly over the top.",
      "Add the second cake layer on top and repeat with another layer of buttercream.",
      "Top with the third and final sponge layer.",
      "Use a small amount of buttercream to fill any gaps on the sides and top, then smooth the surface.",
      "Refrigerate the cake for 15 minutes.",
      "Once chilled, cover the top and sides of the cake with the remaining buttercream, reserving a small amount to pipe swirls later, and spread evenly.",
      "Carefully spoon or pipe the remaining caramel sauce over the top, allowing it to drip naturally down the edges. You won’t need much, as the caramel sauce drips extensively on its own.",
      "Chill the cake in the fridge for another 15 minutes so the caramel sets.",
      "Use the reserved buttercream to pipe decorative swirls on top of the cake.",
      "Finish by garnishing with chocolate caramel sweets and sprinkles."
    ],
    "notes_ingredients": "For a lighter flavor in the sponge, use caster sugar, or opt for soft dark brown sugar for a richer caramel taste. Alternatively, you can replace the caramel drip with a ganache made by melting together 75g dark chocolate and 75g milk chocolate, then mixing with 150ml double cream.",
    "notes_instructions": null
  }
]