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": "e0b811b9fe604dcabe954e1688600aa3",
    "updated": "2025-05-10T10:18:19.326Z",
    "title": "Cookies & Cream Drip Cake",
    "subtitle": null,
    "description": "I often get carried away when it comes to cake decoration. I love to go all out and dedicate plenty of time to perfect every visible detail. The cookies and cream flavor in the buttercream frosting pairs wonderfully with the chocolate sponges in this delicious drip cake.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "soft light brown sugar",
          "eggs",
          "self-raising flour",
          "cocoa powder",
          "baking powder"
        ]
      },
      {
        "section": "COOKIES & CREAM BUTTERCREAM",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "cookies and cream biscuits (i use oreos).",
          "boiling water (optional)."
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "dark chocolate",
          "sunflower or vegetable oil",
          "cookies and cream biscuits, plus a few extra, crushed"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and line three 20cm round cake tins with parchment paper.",
      "In a bowl, cream together the butter and soft light brown sugar until light and fluffy.",
      "Add the eggs, self-raising flour, cocoa powder, and baking powder, then beat again until just combined.",
      "Divide the batter evenly among the three tins and bake for 25-30 minutes, or until a skewer inserted comes out clean.",
      "Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely while you prepare the buttercream.",
      "Place the butter in a bowl and beat on its own for a few minutes to soften it.",
      "Add the icing sugar and continue beating until fully incorporated.",
      "Crush the cookies into fine crumbs using a blender or food processor and fold them into the buttercream.",
      "If the buttercream feels too thick to mix smoothly, gradually add 1-2 tablespoons of boiling water to soften it, stirring well after each addition.",
      "To assemble, 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 and repeat the buttercream spreading.",
      "Place the third and final cake layer on top.",
      "Use a small amount of buttercream to fill any gaps around the sides and top, smoothing it over.",
      "Chill the assembled cake in the fridge for 15 minutes.",
      "After chilling, coat the top and sides of the cake with the remaining buttercream, reserving a little to pipe swirls on top later.",
      "Melt the dark chocolate—this can be done in the microwave or over a bain-marie.",
      "Stir in the oil until the chocolate reaches a smooth, drip-friendly consistency.",
      "Carefully pipe small amounts of the chocolate around the edge of the cake to create a drip effect.",
      "Once the drips are complete, cover the top of the cake with the remaining melted chocolate, then chill in the fridge for another 15 minutes to set.",
      "Decorate the cake by piping swirls from the reserved buttercream on top.",
      "Place a biscuit onto each swirl and sprinkle over some crushed biscuits for finishing touches."
    ],
    "notes_ingredients": [
      "You can substitute the cookies and cream biscuits with other filled biscuits, such as custard creams or bourbon biscuits."
    ],
    "notes_instructions": [
      "For vanilla-flavored sponges, omit the cocoa powder, increase the self-raising flour to 400g, and add 1 tsp vanilla extract.",
      "Alternatively, use a ganache for the drip: melt 75g dark chocolate and 75g milk chocolate together and mix with 150ml double cream until smooth."
    ]
  }
]