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": "afa3bed2b83f487a9ae74ffde5441fc9",
    "updated": "2025-05-10T19:38:13.639Z",
    "title": "Pumpkin Roll with Toffee Cream Filling and Caramel Sauce",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cake flour",
          "ground cinnamon",
          "ground ginger",
          "ground allspice",
          "egg yolks",
          "egg whites",
          "white sugar",
          "packed light brown sugar",
          "solid pack pumpkin puree",
          "salt",
          "confectioners' sugar for dusting",
          "dark rum",
          "unflavored gelatin",
          "heavy whipping cream",
          "confectioners' sugar",
          "crushed toffee candy",
          "jar caramel ice cream topping, warmed",
          "crushed toffee candy"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 375 degrees F (190 degrees C). Grease a 15x10 inch baking sheet lightly with vegetable oil spray.",
      "Sift together the flour, cinnamon, ginger, and allspice into a small bowl and set aside.",
      "In a large bowl, beat the egg yolks with 1/3 cup white sugar and 1/3 cup brown sugar until the mixture is very thick, about 3 minutes using an electric mixer.",
      "On low speed, mix in the pumpkin puree, followed by the flour mixture.",
      "Using clean, dry beaters, whip the egg whites and salt in a separate large bowl until stiff peaks form but not dry.",
      "Gently fold the egg whites into the batter in three additions.",
      "Spread the batter evenly into the prepared baking pan.",
      "Bake for 15 minutes at 375 degrees F (190 degrees C), or until a toothpick inserted into the center comes out clean.",
      "Lay a smooth kitchen towel on a work surface and dust it generously with powdered sugar.",
      "Run a knife around the edges of the pan to loosen the cake.",
      "Invert the cake onto the prepared towel.",
      "Fold the towel over one long side of the cake.",
      "Starting from that long side, carefully roll the cake up with the towel.",
      "Place the cake seam side down and allow it to cool completely, about 1 hour.",
      "To prepare the filling: In a small heavy saucepan, pour in the rum and sprinkle gelatin over it. Let it sit until the gelatin softens, about 10 minutes.",
      "Heat the mixture over low heat, stirring until the gelatin completely dissolves, then remove from the heat.",
      "In a large bowl, whip the chilled heavy cream with 3 tablespoons powdered sugar until stiff peaks form.",
      "Mix the gelatin mixture into the whipped cream.",
      "Fold in 6 tablespoons of the crushed toffee pieces.",
      "Unroll the cooled cake and sprinkle with 4 tablespoons of the crushed toffee.",
      "Spread the cream filling evenly over the cake.",
      "Using the kitchen towel as a guide, roll the cake back up to enclose the filling.",
      "Place the cake seam side down on a serving platter. It can be made up to one day ahead. Cover with foil and refrigerate.",
      "Trim the ends of the cake at a slight angle.",
      "Dust the cake lightly with powdered sugar.",
      "Drizzle warmed caramel sauce over the top of the cake.",
      "Sprinkle with the remaining ½ cup of crushed toffee candy.",
      "To serve, slice the cake crosswise into 1-inch thick pieces.",
      "Serve with the remaining caramel sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]