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": "d687fbaec83f4ce9a4a6f20a0c86b865",
    "updated": "2025-05-10T13:37:45.268Z",
    "title": "Easter Drip Cake",
    "subtitle": null,
    "description": "When I think of Easter, I imagine chocolate, pastel colors, and all things sweet. This cake is an ideal way to celebrate. The design works wonderfully because the vibrant colors of the buttercream beautifully complement the Easter eggs and chocolate cake. However, this cake can be enjoyed any time of the year. Consider using red, white, and green for Christmas or purple, green, and orange for Halloween. The chocolate drip, moist chocolate sponge, and abundant decadence make this cake perfect for any special celebration. It always impresses—give it a try!",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, at room temperature",
          "soft light brown sugar",
          "self-raising flour",
          "cocoa powder",
          "eggs",
          "vanilla extract"
        ]
      },
      {
        "section": "Buttercream",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "vanilla extract",
          "purple food colouring",
          "pink food colouring",
          "white food colouring"
        ]
      },
      {
        "section": "Ganache/Decoration",
        "ingredients": [
          "milk chocolate",
          "dark chocolate",
          "double cream",
          "sugar-coated chocolate mini eggs (i use cadbury mini eggs)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C/160°C fan and line three 20cm springform cake tins with parchment paper.",
      "In a large bowl, cream the butter and sugar together until pale and fluffy.",
      "Add the flour, cocoa powder, eggs, and vanilla extract, then beat until the batter is smooth.",
      "Divide the mixture evenly between the three tins and bake for 30 minutes. Check after 25 minutes as baking time can vary depending on your oven. The cakes are done when a skewer inserted in the center comes out clean.",
      "Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely.",
      "In a large bowl, beat the butter for several minutes until it becomes smooth and creamy.",
      "Gradually add the icing sugar, beating well after each addition to fully incorporate.",
      "Mix in the vanilla extract and continue beating. If the buttercream feels too stiff, add 1–2 tablespoons of boiling water.",
      "Set aside 200g of buttercream to use as a crumb coat.",
      "Divide the remaining buttercream into three bowls, roughly 430g in each.",
      "Colour one portion light purple, another light pink, and leave the last white.",
      "Place the first cake layer on a cake board or plate, using a little buttercream to secure it.",
      "Spread a couple of tablespoons of purple buttercream evenly over the first layer.",
      "Add the second cake layer and repeat spreading with pink buttercream.",
      "Place the final cake layer on top.",
      "Use the reserved crumb coat buttercream to apply a thin, even layer around the edges with a small offset spatula and cake scraper to trap any crumbs and create a smooth surface.",
      "Chill the cake in the fridge for about 30 minutes until firm.",
      "Transfer the purple buttercream to a large piping bag, trim the end, and pipe swirls along the outside of the first layer.",
      "Pipe pink buttercream swirls around the second layer, then pipe white swirls on and around the top of the third layer.",
      "Apply a generous amount of buttercream to each layer, keeping in mind some will be smoothed away in the next step.",
      "Use a cake scraper to smooth the sides of the cake, blending the colors into a gradual ombré effect.",
      "Once the cake looks smooth and the colors transition seamlessly, chill it in the fridge for another 30 minutes until firm.",
      "Place the milk and dark chocolate in a heatproof jug or bowl, then pour the double cream over it.",
      "Heat the mixture in the microwave for 30 seconds, stir well, then continue heating in 10-second intervals, stirring each time until the ganache is smooth. Alternatively, melt the ganache over a pan of simmering water.",
      "Transfer the ganache to a small piping bag and remove the chilled cake from the fridge.",
      "Cut a small opening at the tip of the piping bag and pipe drips of ganache down the sides of the cake. Then, fill the top of the cake with ganache and spread evenly with a palette knife.",
      "Chill the cake again in the fridge for approximately 30 minutes.",
      "Pipe any remaining buttercream on top of the chilled cake using a 2D closed star piping nozzle or your preferred tip. Finish by decorating with chocolate mini eggs. I arranged whole mini eggs around the top and filled the center with a mix of whole and chopped mini eggs."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]