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": "d826b363b3484857a8f96122b009afd8",
    "updated": "2025-05-08T08:54:47.820Z",
    "title": "Siberia Sponge Cake",
    "subtitle": "From The Wind Rises",
    "description": "Siberia cakes, a popular treat in Japan from the 1920s through the 1960s, combine a kasutera sponge cake with a layer of red bean paste. This recipe, inspired by the film The Wind Rises, recreates this classic dessert with a nostalgic touch.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "whole milk",
          "eggs",
          "flour",
          "sugar",
          "water",
          "red bean paste",
          "agar-agar powder"
        ]
      }
    ],
    "instructions": [
      "Melt the butter with the milk in a saucepan over medium heat, stirring often. Once the butter has fully melted, remove the pan from heat and allow the mixture to cool.",
      "Separate the egg yolks and whites into two bowls. Sift the flour into a mixing bowl and gradually add the warm milk mixture to form a batter. Incorporate the egg yolks gradually in three parts, stirring between each addition.",
      "Beat the egg whites while slowly adding the sugar to create a light, fluid meringue that clings to the whisk.",
      "Carefully fold the meringue into the batter until the mixture is uniform in color.",
      "Preheat the oven to 300°F (150°C). Pour the batter into a large rectangular pan lined with parchment paper. Place this pan inside a larger broiler pan containing about an inch of water. Bake for 1 hour. After baking, remove the cake pan from the water bath and let it cool for 10 minutes before taking the cake out of the pan.",
      "While the cake cools, bring 1/2 cup of water to a boil. Add the red bean paste and agar-agar powder, stirring until fully dissolved. Allow to cool.",
      "Slice the cake horizontally in half. Spread the red bean paste mixture evenly over one half, then place the other half on top, leaving the more browned side facing up. Refrigerate for 4 hours.",
      "Cut the cake into triangles before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]