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": "0f4fcfd5038a4440b05b84e026b30127",
    "updated": "2025-05-10T11:05:28.951Z",
    "title": "Eton Mess Cake",
    "subtitle": null,
    "description": "During the summer months, I still crave cake but usually prefer something light and easy to prepare. This cake is perfect for celebrations. Eton Mess transformed into a cake is a dessert that's truly delightful! The sponge layers are dotted with strawberries, adding moisture and creating a wonderful airy texture. Combined with freshly whipped cream, crushed meringues, and jam, it makes an irresistible treat. To vary the flavor, you can try a different type of jam or use another berry in the cake.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, at room temperature",
          "caster sugar",
          "self-raising flour",
          "eggs",
          "fresh strawberries, chopped"
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "double cream",
          "icing sugar",
          "strawberry jam",
          "meringue nests",
          "fresh strawberries",
          "freeze-dried strawberries"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (160°C fan) and line three 20cm springform cake tins with parchment paper.",
      "Place the butter, sugar, flour, and eggs in a large bowl and beat the mixture until smooth.",
      "Divide the batter evenly among the three prepared tins.",
      "Scatter the chopped strawberries evenly over the top of the batter in each tin.",
      "Bake the cakes in the oven for 25-30 minutes.",
      "Since the strawberries add moisture to the batter, baking may take a little longer than usual.",
      "Check the cakes by inserting a cocktail stick or skewer into the center; it should come out clean when baked through.",
      "Allow the cakes to cool in the tins for about 30 minutes before turning them out onto a wire rack to cool completely.",
      "In a large bowl, whip the double cream with the icing sugar until soft peaks form.",
      "Spread one to two tablespoons of jam over the first cooled sponge, then sprinkle with crushed meringue.",
      "Spread one-third of the whipped cream evenly over the jam and meringue layer.",
      "Place the second sponge layer on top and repeat the jam, crushed meringue, and whipped cream layers.",
      "Add the third sponge layer and cover it with the remaining whipped cream.",
      "Decorate the top with fresh strawberries, the remaining crushed meringue, and a dusting of freeze-dried strawberries."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]