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": "d0af02353450475e9ba3e6852f47cde8",
    "updated": "2025-05-11T07:15:44.102Z",
    "title": "Pink Lamingtons",
    "subtitle": null,
    "description": "Delightfully soft and airy sponge cake dipped in jelly and coated with desiccated coconut, these charming pink sponge squares are a favorite treat I prepare every Eid to share with family and friends. You can enhance them with a layer of buttercream and a generous dollop of jam, or enjoy them as they are.",
    "ingredients": [
      {
        "section": "Ingredients",
        "ingredients": [
          "butter or margarine at room temperature",
          "caster sugar",
          "eggs, beaten",
          "vanilla extract",
          "self-raising flour",
          "baking powder",
          "milk",
          "desiccated coconut",
          "raspberry jam, for filling"
        ]
      },
      {
        "section": "JELLY ICING",
        "ingredients": [
          "raspberry or strawberry jelly crystals (i recommend ahmed foods brand).",
          "boiling water (or as much needed to create the consistency of single cream).",
          "icing sugar"
        ]
      },
      {
        "section": "BUTTERCREAM",
        "ingredients": [
          "butter at room temperature",
          "icing sugar",
          "vanilla extract",
          "milk (optional)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 160°C (gas mark 3) and grease and line a 20cm square cake tin with baking paper.",
      "Cream the butter and sugar together in a bowl until light and fluffy using an electric hand whisk or wooden spoon.",
      "Add the beaten eggs and vanilla extract, mixing well.",
      "Gently fold in the flour and baking powder with a large metal spoon, then mix in the milk to create a smooth batter, taking care not to overmix.",
      "Pour the batter into the prepared cake tin and spread evenly with a spatula.",
      "Bake in the oven for 25-30 minutes until golden brown and starting to pull away from the edges of the tin. A skewer inserted into the center should come out clean.",
      "Allow the cake to cool in the tin for 5 minutes before turning out and peeling off the paper. Transfer to a wire rack and cool completely.",
      "To prepare the jelly icing, dissolve the jelly crystals in boiling water gradually in a shallow bowl until it reaches the consistency of single cream. Stir in the icing sugar until fully dissolved.",
      "Place the desiccated coconut in a separate shallow bowl.",
      "Cut the cake into 4cm squares. Dip each piece into the jelly icing to fully coat, then roll in the coconut to cover.",
      "Arrange the coated cakes on a wire rack placed over a tray to catch any excess icing and allow to set.",
      "For the buttercream, beat all the ingredients together for 3-4 minutes until smooth and creamy, adding milk if the mixture is too thick.",
      "Transfer the buttercream to a piping bag fitted with a star nozzle.",
      "Slice the lamingtons in half horizontally, spread a layer of raspberry jam on one half, pipe buttercream on top, and sandwich with the other half.",
      "Store the finished lamingtons in an airtight container for up to 2-3 days at room temperature or up to a week in the refrigerator."
    ],
    "notes_ingredients": null,
    "notes_instructions": "These lamingtons can also be filled with whipped cream if preferred."
  }
]