Take butter and castor
sugar in a mixing bowl and cream with an electric beater till light and fluffy. Add eggs and vanilla essence and beat well. Add walnuts, refined flour and baking soda and fold in well.
Add mango puree and
buttermilk and mix well.
Pour batter into the
greased tin, keep the tin in the preheated oven and bake in the preheated oven for 40 minutes.
To make mango
truffle, heat cream in a non-stick pan. Add this to a bowl with white chocolate and mix well. Add Alphanso mango puree and mix well. Keep the bowl in the refrigerator to cool.
Remove the mango
cake from the oven and let it cool down to room temperature.
Unmould it and keep
on a serving platter.
Bring the mango truffle
from the refrigerator, add whipped cream and mix. Decorate the cake with some mango truffle and serve immediately.