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": "7fff6924c0d749d2957b1a476f518fd1",
    "updated": "2025-05-08T10:52:51.843Z",
    "title": "Siberia Sponge Cake",
    "subtitle": null,
    "description": "Inspired by Studio Ghibli's 'The Wind Rises,' this Siberia Sponge Cake recreates the dessert favored by Jiro Horikoshi. It features layers of Japanese Castella cake and red bean jelly, offering a taste reminiscent of pre-World War II Japan.",
    "ingredients": [
      {
        "section": "Red Bean Paste",
        "ingredients": [
          "dried red beans (also called adzuki beans).",
          "sugar",
          "salt"
        ]
      },
      {
        "section": "Japanese Castella Cake",
        "ingredients": [
          "honey",
          "canola oil (or any neutral oil).",
          "vanilla extract",
          "egg yolks",
          "sugar, divided",
          "cake flour",
          "salt",
          "egg whites",
          "oil, for greasing"
        ]
      },
      {
        "section": "Red Bean Jelly",
        "ingredients": [
          "water",
          "agar-agar powder"
        ]
      },
      {
        "section": "For Serving",
        "ingredients": [
          "prepared hot green tea"
        ]
      }
    ],
    "instructions": [
      "To prepare the red bean paste: Place the dried red beans in a medium saucepan. Add enough water to cover the beans by about four times their volume, then bring to a boil over medium-high heat and cook for 5 minutes. Drain the beans and rinse them under running water in a strainer. Rinse the saucepan, return the beans to it, and add fresh water to cover them again by about four times their volume. Bring to a boil once more over medium-high heat, then reduce the heat to medium and cover with a lid. Simmer the beans until tender, which should take between 1 hour and 30 minutes to 2 hours. Stir in the ½ cup (100 g) sugar and ½ teaspoon salt, then cook uncovered until the liquid evaporates, about 30 minutes, stirring occasionally. Remove from heat.",
      "Carefully transfer the hot beans to a blender or use an immersion blender to puree until smooth. For a smoother jelly filling, strain the mixture through a fine-mesh sieve (optional).",
      "While the beans are cooking, prepare the Japanese Castella cake: Preheat the oven to 350°F (175°C; gas mark 4) to ensure it is thoroughly heated. Line the sides and bottoms of two 7-inch (18 cm) square cake pans with parchment paper and set aside.",
      "In a small heatproof bowl, combine the honey, canola oil, and vanilla extract, then warm in the microwave for about 30 seconds. In a large bowl, whisk together the egg yolks and ½ cup (67 g) sugar using a hand mixer on high speed until the mixture is fluffy, doubled in volume, and forms ribbons when whisked, about 5 to 6 minutes. Gently mix in the warmed honey mixture on low speed until fully incorporated. Sift in the cake flour and salt, folding gently to combine.",
      "In a separate large bowl, beat the egg whites with the remaining ½ cup (68 g) sugar. Start on low speed and gradually increase to medium-high until stiff peaks form, about 5 minutes.",
      "Fold one-third of the whipped egg whites into the egg yolk mixture using the hand mixer on low speed until just combined. Add another third and fold in gently with a spatula. Fold in the final third of egg whites using the spatula. Pour the batter evenly into the prepared pans from approximately 10 inches (25 cm) above to minimize large air bubbles. Tap pans lightly on the work surface to release trapped air.",
      "Place the pans in the oven, immediately reduce the temperature to 300°F (150°C; gas mark 2), and bake for 30 to 35 minutes until the tops are golden and a toothpick inserted into the center comes out clean.",
      "While baking, prepare two pieces of parchment paper large enough to cover each cake top and lightly brush one side of each piece with oil.",
      "Once the cakes are baked, carefully drop each cake pan from about 4 inches (10 cm) onto a flat surface to deflate the cakes. Use caution to avoid burns. Work with one cake at a time: place the oiled side of the parchment paper on top of the cake and invert onto a flat surface. Remove the pan, leaving the cake upside down for 15 minutes to flatten the top, then flip right side up and allow to cool completely. Wrap each cake separately in plastic wrap, while still on the parchment, to prevent drying.",
      "To prepare the red bean jelly: In a medium pot, combine water and agar-agar powder and let the agar-agar hydrate as you prepare the cakes for assembly. Line one of the 7-inch (18 cm) cake pans by crossing two pieces of plastic wrap, each at least 15 inches (38 cm) long, across the pan.",
      "Bring the agar-agar mixture to a boil over medium-high heat. Reduce heat to medium, add the red bean paste, stir, and cook for 5 minutes until the mixture thickens to a lava-like consistency. Remove from heat.",
      "To assemble the cake: Pour the red bean jelly into the lined cake pan and spread evenly. Carefully unwrap the second cake from the parchment and plastic wrap, placing it top side up on the jelly layer. Wrap the entire cake in plastic wrap while still in the pan and gently press down to help the cake and jelly adhere. Refrigerate for at least 2 hours until the jelly sets.",
      "To serve: Remove the cake from the pan and plastic wrap. Transfer to a cutting board and trim edges for a clean appearance. Cut the cake into quarters, then slice each quarter diagonally. Serve alongside hot green tea."
    ],
    "notes_ingredients": "Soaking the dried red beans overnight can reduce their cooking time by 30 to 60 minutes, depending on the beans.",
    "notes_instructions": null
  }
]