Saute the onion and the leeks, then add the mushrooms, pepper, salt and basil and continue cooking for 2-3 minutes.
Beat the eggs and mix them with the tomato juice, sour cream, finely chopped cheese and mushroom mixture.
Pour the mixture in an oil-covered glass oven pan and bake for 2 hours.
Check from time to time with a toothpick (if the toothpick comes out dry, the cake is ready).
To make the cream sauce melt the butter, add the flour and stir continuously on low.
Add 1 cup of cream and fresh basil and leave to simmer for a few minutes.
Serve the mushroom cake hot with the cream sauce on top.