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": "0d3b26f1f3594372bcf44beebbd26402",
    "updated": "2025-04-23T09:03:50.888Z",
    "title": "Sour Cream Coffee Cake with Browned Butter Glaze",
    "subtitle": "LH KETO",
    "description": "A delicious coffee cake perfect for a weekend breakfast or brunch.  Preparing the batter, filling, and glazes in advance allows for a quicker morning assembly. Simply pour the batter and filling into the pan and refrigerate overnight. In the morning, bake and glaze for a delightful cinnamon and browned butter aroma.",
    "ingredients": [
      {
        "section": "cake batter",
        "ingredients": [
          "coconut flour, or blanched almond flour",
          "ground cinnamon",
          "baking powder",
          "fine sea salt",
          "unsalted butter or coconut oil, softened",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "vanilla extract",
          "eggs (4 eggs if using almond flour)",
          "sour cream"
        ]
      },
      {
        "section": "cinnamon filling",
        "ingredients": [
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "melted unsalted butter or coconut oil",
          "ground cinnamon",
          "vanilla extract"
        ]
      },
      {
        "section": "browned butter glaze",
        "ingredients": [
          "unsalted butter or coconut oil",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener"
        ]
      },
      {
        "section": "cream cheese glaze",
        "ingredients": [
          "package cream cheese, softened",
          "unsweetened cashew milk",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "chopped nuts of choice, for garnish (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F. Grease a 9-cup Bundt pan.",
      "For the cake batter: In a medium bowl, combine coconut flour, cinnamon, baking powder, and salt. Set aside. In a large bowl, cream together the softened butter, sweetener, and vanilla until light and fluffy. Beat in eggs one at a time, mixing thoroughly after each addition.  Gradually add the dry ingredients, alternating with the sour cream. Pour half of the batter into the prepared Bundt pan.",
      "For the cinnamon filling: Combine sweetener, melted butter, cinnamon, and vanilla in a small bowl.  Pour the filling over the batter in the pan and swirl gently with a knife.  Pour the remaining batter over the filling.",
      "Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.  Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.",
      "For the browned butter glaze: In a saucepan over medium-high heat, melt the butter, whisking constantly until brown flecks appear. Continue whisking; the butter will foam and then subside. Remove from heat. (If using coconut oil, simply melt.) Whisk in the sweetener until smooth. Refrigerate for 5 to 8 minutes to thicken.",
      "Once the browned butter glaze has thickened slightly, pour it over the cooled cake. Refrigerate for approximately 8 minutes to set the glaze.",
      "For the cream cheese glaze: Beat the softened cream cheese, cashew milk, and sweetener together until smooth. Stir in the vanilla. Adjust sweetness if needed.",
      "Remove the cake from the refrigerator. Drizzle with the cream cheese glaze and garnish with chopped nuts, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]