Preheat oven to 350F.

Grease an 8-inch cake pan and line the bottom with parchment paper.

Whisk flour, sugar, baking powder, and salt in a bowl.

Mix egg yolks, vegetable oil, water, and vanilla in a separate bowl.

Beat egg whites with cream of tartar until stiff peaks form.

Gradually add sugar to egg whites while beating.

Fold flour mixture and egg whites into the egg yolk mixture alternately.

Pour into prepared pan and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool slightly, then turn out onto a wire rack to cool completely.

Slice the top of the cake to even it out and slice in half widthwise with a serrated knife.

Combine heavy cream, evaporated milk, vanilla, and salt in a pot and scald over medium heat.

Remove from heat and whisk in condensed milk and rum.

Place cakes in a deep dish and pour the milk mixture over them.

Cover and refrigerate for at least 1 hour.

Beat heavy cream until slightly thickened, then add confectioners sugar and vanilla and beat until smooth.

Spread whipped cream on the first cake layer, top with fruit, and cover with the second cake layer.

Cover the top and sides with the remaining whipped cream and decorate with fruit.

Combine sugar and water in a pan and cook until soft-ball stage.

Whip egg whites, cream of tartar, and salt to medium peaks in a heatproof bowl.

Add syrup in a stream and whip until the bowl feels cool.

Add red food coloring and mezcal to the hot syrup, then whip again.

Toast meringue waves with a kitchen torch.