Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "04ca561319b84b2ca13b170898d799e9",
    "updated": "2025-05-10T10:52:02.696Z",
    "title": "Rainbow Piñata Cake",
    "subtitle": "The ultimate birthday celebration cake",
    "description": "Meet the perfect cake to make any birthday unforgettable — this vibrant Rainbow Piñata Cake! Created to be the dream birthday treat, it features brightly colored sponge layers, a hidden cavity filled with sweets, and pink buttercream frosting adorned with sprinkles. It's guaranteed to bring joy and excitement to any celebration. Customize it by adding your favorite sweets and sprinkles inside, or keep it simple as a classic rainbow cake. Either way, it’s sure to impress your guests.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter, at room temperature, plus extra for greasing",
          "caster sugar",
          "eggs (11 eggs).",
          "self-raising flour",
          "vanilla extract",
          "red, orange, yellow, green, blue and purple food colourings"
        ]
      },
      {
        "section": "Buttercream",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "vanilla extract",
          "food colouring (i used pink)."
        ]
      },
      {
        "section": "Decoration",
        "ingredients": [
          "chocolate sweets",
          "leftover buttercream",
          "white chocolate",
          "double cream",
          "pink food colouring",
          "sweets",
          "sprinkles"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 160°C (140°C fan) and grease and line three 20cm springform cake tins with parchment paper.",
      "In a large bowl, cream together 300g of the butter and 300g of the sugar until light and fluffy.",
      "Add 300g of the eggs, 300g of the flour, and 1 teaspoon of vanilla extract. Beat again until the mixture is smooth.",
      "Divide the batter evenly into three separate bowls.",
      "Add ½ teaspoon of red food colouring to one bowl, ½ teaspoon of orange to another, and ½ teaspoon of yellow to the last bowl. Mix each well.",
      "Pour each coloured batter into the prepared tins and bake for 30 minutes, or until a skewer inserted in the center comes out clean.",
      "Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.",
      "Repeat this entire process using the remaining green, blue, and purple food colourings to create three additional colourful cakes.",
      "Buttercream:",
      "In a large bowl, beat the butter until smooth and creamy.",
      "Gradually add the icing sugar in thirds, beating thoroughly after each addition until fully combined.",
      "Stir in the vanilla extract and your chosen food colouring. Continue to beat the buttercream for 5 to 6 minutes until it becomes light and fluffy. If the mixture is too thick, add boiling water one tablespoon at a time until smooth.",
      "Lay out the six differently coloured cakes. For the purple, blue, green, yellow, and orange layers, cut a hole in the center of each cake using a 6-7cm circular cutter.",
      "Leave the red sponge layer whole.",
      "Spread 1 to 2 tablespoons of buttercream on the surface of the purple layer, taking care not to get any buttercream inside the hole.",
      "Stack the blue layer on top of the purple, then repeat spreading buttercream and stacking with the green, yellow, and orange layers until all five layers with holes are stacked.",
      "Decoration:",
      "Fill the hollow center with the chocolate sweets.",
      "Place the red cake layer on top, sealing in the sweets.",
      "Cover the entire cake by spreading buttercream around the edges and sides.",
      "Chill the cake in the fridge for about 30 minutes to firm up.",
      "Place the white chocolate in a heatproof bowl and add the double cream.",
      "Microwave in short intervals, stirring frequently, until the mixture is smooth. Then mix in the pink food colouring.",
      "Transfer the pink ganache to a small piping bag or use a teaspoon to drip it down the sides of the cake.",
      "Fill the top of the cake with the remaining ganache and refrigerate again for 30 minutes.",
      "Take the cake out of the fridge and pipe any leftover buttercream onto the top using a piping bag with your preferred nozzle.",
      "Finish by decorating with extra sweets and sprinkles."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]