Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "AMBASSADOR CAKE with Meringue",
  "description": "A delightful cake that combines a light genoise sponge with rich kirsch pastry cream and fresh candied fruits, topped with a light and airy Italian meringue, perfect for any special occasion.",
  "subtitle": "A SPARKLING RHÔNE WINE, SUCH AS CLAIRETTE DE DIE",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "200G CANDIED FRUIT",
        "110G 3.88 OUNCES (3/4 CUP PLUS 2 TABLESPOONS) FLOUR",
        "40G 1.41 OUNCES (3 TABLESPOONS) BUTTER",
        "150G 5.29 OUNCES (2/3 CUP) EGGS (3 LARGE), PLUS 16G - 0.56 OUNCE (1 TABLESPOON) EGG YOLK (1 LARGE)",
        "110G 3.88 OUNCES (1/2 CUP PLUS 1 TABLESPOON) SUGAR",
        "100G 3.53 OUNCES (1/3 CUP) SUGAR SYRUP, FOR ASSEMBLY",
        "30ML 2 TABLESPOONS KIRSCH, FOR ASSEMBLY",
        "250ML 1 CUP MILK",
        "35G 1.23 OUNCES (3 TABLESPOONS) SUGAR",
        "1/2 VANILLA BEAN",
        "60G 2.12 OUNCES (1/4 CUP) EGG YOLKS (ABOUT 3 EXTRA-LARGE), 2 EGG WHITES RESERVED FOR MERINGUE",
        "15G - 0.53 OUNCE (2 TABLESPOONS) CORNSTARCH",
        "25G 0.88 OUNCES (1 3/4 TABLESPOONS) BUTTER",
        "15ML 1 TABLESPOON KIRSCH",
        "100G 3.53 OUNCES (1/2 CUP) SUGAR",
        "25G 0.88 OUNCE (2 TABLESPOONS) HONEY",
        "CONFECTIONERS' SUGAR"
      ]
    }
  ],
  "instructions": [
    "MAKE THE CANDIED FRUIT: Place the fruit in a bowl and cover with kirsch. Macerate for 48 hours.",
    "MAKE THE GÉNOISE SPONGE CAKE: Preheat the oven to 170°C - 340°F (gas mark 3-4). Sift (sieve) the flour and melt the butter. Mix the eggs, egg yolk, and sugar in a bowl, then heat over a bain-marie while mixing constantly with a whisk until the mixture reaches a temperature of about 50°C - 122°F. Transfer the mixture to a stand mixer and beat until it is completely cold. Use a silicone spatula to fold in the flour. Incorporate the melted butter at the end. Pour the batter into a 20cm- - 8 inch oval cake pan, and bake for 15-20 minutes. Check for doneness by pricking the cake with the tip of a knife; it should come out clean.",
    "MAKE THE KIRSCH PASTRY CREAM: In a saucepan, boil the milk with 15g - 0.53 ounce (1 1/2 tablespoons) sugar and the vanilla bean. Whisk the egg yolks with the remaining sugar until the mixture becomes pale. Add the cornstarch. Add the egg-sugar mixture to the milk mixture, bring to a boil. Boil for 2 minutes. Remove the pan from the heat, remove the vanilla bean, and add the butter. Spread the mixture as thinly as possible over a baking sheet lined with plastic wrap (cling film), cover with more plastic wrap, and refrigerate so that the cream cools quickly. Take the cream out of the refrigerator, transfer to a bowl, add the kirsch, and mix until smooth.",
    "ASSEMBLY: Mix the syrup with 100ml - 1/3 cup plus 1 tablespoon water and the kirsch; set aside. Slice the sponge cake horizontally to make three disks. Use a brush to soak the two sides of the first disk with one-third of the sugar-kirsch syrup and lay at the bottom of a broiler-safe gratin dish. Use a spoon to spread an 8mm - 5/16 inch layer of kirsch pastry cream over the disk, then sprinkle with half the kirsch-soaked candied fruits. Soak the second disk with another third of the syrup and place on top of the pastry cream and fruits. Cover with another layer of pastry cream and sprinkle with the remaining fruits. Soak the two sides of the third disk well with the remaining syrup and place on top, with the cut side facing upward. Cover with plastic wrap and refrigerate for at least 4 hours.",
    "MAKE THE ITALIAN MERINGUE: Make a syrup by combining the sugar, honey, and 30ml - 2 tablespoons water, and heat to 118°C - 244°F. Beat the 2 reserved egg whites to stiff peaks and incorporate the syrup. Transfer to a pastry (piping) bag.",
    "FINISHING: Pipe the meringue over the cake, sprinkle with confectioner's sugar, and toast lightly under the oven broiler."
  ],
  "author": ""
}